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Ingredients
- 6 dried shiitake mushrooms
- 1 1/2 tsp five spice powder
- 1 Tbsp Honey
- 2 Tbsp gluten-free cornflour
- 3 Tbsp coconut aminos
- 2 eggs
- 1/2 tsp ground ginger
- 1 tsp fish sauce
- 1 1/2 tsp garlic powder
- 1/2 tsp sesame oil
- 500 g beef mince
- 1 Tbsp olive oil
- 1 onion sliced
- 400 g cauliflower cut into florets
- 1/2 cup green beans halved
- 1 capsicum (pepper) - any colour thinly sliced
- 2 shallots thinly sliced
Ingredients
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Instructions
- Soak the shiitake mushrooms in 1 1/2 cups boiling water for 30 minutes, then squeeze out excess water and slice thinly, discarding stems. Retain the soaking liquid.
- In a bowl, whisk together five spice powder, honey, cornflour, coconut aminos, eggs, ginger, fish sauce, garlic powder and sesame oil and set aside.
- Brown the mince in the olive oil over medium to high heat.
- Add the onion and cauliflower and stirfry for 3 minutes.
- Add the beans, egg mixture, shiitake liquid and slices.
- Bring to the boil, then reduce heat and simmer for 3 minutes.
- Add capsicum and cook for a further minute to heat through.
- Serve garnished with shallots.