← Back to Roulette
Recipe
Ingredients
- •3 large shiitake mushrooms
- •1 pound shrimp
- •2 medium carrots
- •1 small yellow onion
- •1 clove garlic
- •5 ounces water chestnuts
- •5 ounces bamboo shoots
- •1 pound kelp noodles
- •2 tablespoons coconut oil
- •3 tablespoons dry white wine
- •3/4 cup bone broth
- •1 tablespoon coconut aminos
- •1 green onion
Instructions
- 1.Soak your dried shiitakes in warm water for 30 minutes, rinse, and slice into thin strips. Peel, devein, and de-tail your shrimp, then toss them with the white wine and let them marinate for 15 minutes.
- 2.Chop your carrots into thin rectangles, slice the onion into wedges, mince the garlic, drain the water chestnuts and bamboo shoots, and rinse your kelp noodles with cold water.
- 3.Get a wok screaming hot over medium-high heat, add the coconut oil, and flash-fry the garlic for 1 minute.
- 4.Dump the shrimp and wine into the wok. Stir-fry quickly until the shrimp just turn pink, then fish them out and set aside, leaving all those tasty juices behind.
- 5.Toss the onion and carrot into the boiling pan juices along with the bone broth and coconut aminos. Cook for 3-4 minutes to give them a head start.
- 6.Add the mushrooms, water chestnuts, and bamboo shoots. Stir-fry for 6-8 minutes until tender-crisp.
- 7.Toss the shrimp back in, then push everything to the sides to create a hole in the center. Drop your kelp noodles into that hole, let them simmer in the broth for 2-3 minutes, then stir everything together for 1 minute. Garnish with green onions and dig in!