Step 1

Rinse and drain green beans in a colander. Remove the ends from green beans. If they're long, cut or break them in half. (Green bean pieces should be about 3 inches long.) Then pour the beans onto a clean kitchen towel and blot them dry. (Wet beans don't brown as well.) Set them aside while you move to the next step.

Step 2

Now it's time to make the stir-fry sauce. In a small bowl, combine tamari, water, sesame oil, agave syrup, rice vinegar, and corn starch. Stir with a whisk or fork until fully combined. Then set aside.

Step 3

Bring a large non-stick skillet to a medium-high heat with 2 teaspoons of avocado oil. Allow the pan to get completely warm before adding green beans. Once the pan is hot enough, add the green beans and a pinch of salt. Cook for about 7 minutes. Don't move them for the first 3 or 4 minutes. Allow them to char before flipping them with a spatula.Taste a green bean to see if they're done enough. Once they're tender and browned on both sides, move them to a separate plate.

Step 4

Add another teaspoon of avocado oil to the skillet. Then add the sliced shiitake mushrooms and another pinch of salt. Cook for about 3 minutes, until the mushrooms are soft and slightly browned. (If the mushrooms start to stick, lower heat and add more oil.) During the last 30 seconds of cooking time, add the minced garlic and incorporate it with the mushrooms until fragrant.

Step 5

Add the green beans back to the skillet and combine with the mushrooms.

Step 6

Then add the reserved stir-fry sauce and stir it all together. The sauce will immediately start thickening. Cook for 30 seconds to 2 minutes more, until the sauce is thick and evenly covering the green beans.

Step 7

Remove from heat and serve.