Yields: 2 Servings


  • 3/4 lb green beans, trimmed
  • 2 tbsp macadamia nut oil or palm fruit oil
  • 2 large shallots, thinly sliced
  • 8 oz. shiitake mushrooms, stemmed and sliced
  • 1/2 medium red bell pepper, thinly sliced
  • 2 tsp coconut aminos
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Over high heat, bring a big saucepan of lightly salted water to a boil.
  2. Return to a boil with the green beans, cover, and simmer for 8 minutes.
  3. In a large nonstick skillet, heat the oil over medium-high heat.
  4. Add the shallots and simmer, stirring periodically, for 2-3 minutes, or until they begin to soften.
  5. Add the shiitake mushrooms and bell pepper to the pan and simmer, stirring periodically, for 6-7 minutes, or until the mushrooms are slightly browned.
  6. Cook for 1 minute after adding the green beans.
  7. Toss in the coconut aminos, salt, and pepper; cook, stirring constantly, for 1 minute.
  8. Serve.