Servings: 4
Ingredients
- 1 pound prawns, deveined
- 1 Tbsp ghee
- 2 Tbsp - 1/4 cup filtered water (optional)
- 1/4 cup coconut aminos
- 2 Tbsp toasted sesame oil
- 1/4 cup black sesame seeds
- 1 pound shiitake mushrooms
- 1/2 pound broccoli florets
- 2 Tbsp minced ginger
- 2 Tbsp minced garlic
- 1/4 cup water chestnuts
- 1/2 cup chopped green onion
- 1 bag hearts of palm
- 2 bags Konjac noodles, rinsed
- Sea salt to taste
Procedure
- Heat a large cast-iron skillet or wok and add ghee, shiitake mushrooms, prawns, coconut aminos, garlic, and ginger. (You may need to add a little bit of water at this point) Next, add the broccoli and cook until prawns are done, and the broccoli and shiitake mushrooms are soft.
- Add the Konjac noodles and stir to combine. Cook for 3-5 min or until noodles are warm.
- Remove from heat and add toasted sesame oil, green onions, and black sesame seeds. Serve immediately.
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.