Coconut aminos impart the salty umami flavour of soy or tamari sauce – which aren't allowed on the stricter version of a paleo diet. They can be hard to get hold of, but Wise Cicada in Newmarket do sell bottles for around $19 or you can try to get coconut aminos from iherb, much cheaper, but often out of stock.
This is a delicious weeknight meal, inspired by Mickey Tresscot's incredible book - that you can whip up relatively quickly if you get mise en place.
PS: if you order anything from iherb don't forget to put in the discount code JAK348, and get $10 off your first order
Prep time: 10-15 minutes
Cook time: 20 minutes
700-800g green beans, trimmed and cut in half
½ onion, peeled and sliced into half moons
2-4 cloves garlic, minced
4cm piece fresh ginger, peeled and minced
450g peeled frozen shrimp or prawns
125g brown mushrooms, washed and sliced thinly
2 tbsp coconut aminos
1 tbsp honey
½ tsp salt
- Heat up cooking oil in a wok and gently fry the onions, garlic and ginger for around 4-5 minutes until almost translucent
- Toss in green beans coconut aminos and honey with a little water (around 2tbsp), to stop the beans from sticking and stir-fry for 10 minutes or until tender, but still with a little bit of bite.
- Then add the sliced mushrooms and fry for another 2 minutes
- Finally add in the frozen prawns and stir-fry for about 3-4 minutes until the prawns are heated through. They’re already cooked, but you might need to try one to check it’s heated to your liking
- Serve with cauliflower rice, mashed sweet potatoes or another vegetable side dish