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Ingredients

For the Stir Fry:

  • 4 oz. shiitake mushrooms stems removed and sliced
  • 12 oz. green beans ends trimmed
  • 2 tbsp. avocado oil
  • salt and pepper to taste
  • 3 cloves garlic finely chopped
  • 1/2 inch nob of ginger peeled and grated
  • 1/2 teaspoon ground Sichuan peppercorns or more to taste (optional)

For the Sauce:

  • 3 tbsp. coconut aminos can use soy if not Whole30
  • 3 tbsp. chicken broth or water
  • 1/2 tsp. toasted sesame oil
  • 1 1/2 tbsp. rice vinegar
  • 1/2 tsp. crushed red pepper flakes or more to taste
  • 1/2 tsp. dry mustard
  • 1/2 tsp. arrowroot flour can use cornstarch if not Whole30

Instructions

  • Combine all of the "for the sauce" ingredients in a bowl and whisk together. Set aside.
  • Heat 2 tbsp. avocado oil over medium-high heat. When hot, but not smoking, add in the green beans and cook, stirring often, until tender and browned, about 7 minutes. While your green beans are sauteeing, season them with a little salt and pepper, to taste.
  • Add in the shiitake mushrooms, the minced garlic, and the grated ginger and reduce heat to medium. Continue to saute for about 2 more minutes.
  • Pour in the sauce and cook, stirring occasionally, until the sauce has thickened and reduced, about 3 more minutes.