Heat a wok or large frying pan on the stove on high heat.
As that heats up, in a bowl whisk together the liquid aminoes, vinegar, sesame oil, lemon grass, ginger, garlic, chili garlic paste, sweet chili sauce, tamarind, lime zest and juice, and coconut sugar.
Toss the bell pepper, yellow onion, green beans, peas, mushrooms, garlic, and white parts of the green onions together with 2 tbsp olive oil. Add directly to the wok and stir fry, tossing and stirring constantly.
Add the sauce 2 tbsp at a time, tossing to coat evenly. You may not use al lthe sauce.
Serve the vegetables alongside your rice or riced cauliflower.