Napa Cabbage All-Veggie Stir Fry

By December 1, 2015

Instead of rice noodles, try shredded cabbage and cooked spaghetti squash in this all-veggie stir-fry. Fill in the rest with whatever veggies you've got--bell peppers, broccoli, eggplant or mushrooms-- and add some scrambled eggs to complete your dish!

 1 large spaghetti squash
 Shiitake mushrooms, stemmed and chopped (optional)
 3 tbsp soy sauce or Bragg's Amino Acids mixed with 3 tbsp water
 1 tbsp brown sugar (packed tightly) or honey
 1/4 teaspoon red pepper flakes or paste
 2-3 tablespoons oil (coconut or other high heat best rather than olive oil)
 1 onion or leek (white and and light green part only), finely chopped
 2 cups shredded Napa cabbage (green cabbage also works)
 1 cup shredded carrots
 1/2 tbsp grated fresh ginger
 1 tbsp minced garlic
 1/3 cup finely chopped scallions and or chives
 Lime for garnish
 2 eggs to be poached or scrambled (optional)
1

Carefully cut your spaghetti squash in half the long way and then scoop out the seeds. Turn your oven to 400, and roast cut side down with a little water in the dish for about 30 minutes, or until the strings pull apart easily with a fork. Allow to cool, and then use a fork to remove all the spaghetti strands and set aside. While it's roasting, prep the other veggies (shredding and mincing)-- stir fries go really fast when you get to cooking so you'll want to have all the ingredients ready to go.

2

Mix together the sauce: soy sauce and water, the brown sugar or honey and a pinch of red pepper flakes or red pepper paste.

3

Heat up a little oil over high or medium hight heat and cook your mushrooms until liquid starts to release (about 4 minutes). If you're using pork, add that in here instead of mushrooms, or do the mushrooms after. Once the meat has browned or the mushrooms have stopped releasing liquid, add in half of your sauce mixture and allow to absorb as it cooks.

4

Make sure the heat is nice and high and add extra oil if you need it. Add in the carrots and onion or leek for a minute, then the cabbage for a minute, and then the minced garlic and ginger for 1 more minute. Toss quickly to avoid burning.

5

Add the spaghetti squash into the skillet and toss with the remaining sauce mixture over high heat for just a few seconds. Serve immediately with minced scallions or green onions on top and a squeeze of lime juice. An egg, scrambled or poached, is also a great addition for extra protein.

Leftovers could be made into quick veggie pancakes! Fry up with some breadcrumbs or flour and eggs mixed in.

Ingredients

 1 large spaghetti squash
 Shiitake mushrooms, stemmed and chopped (optional)
 3 tbsp soy sauce or Bragg's Amino Acids mixed with 3 tbsp water
 1 tbsp brown sugar (packed tightly) or honey
 1/4 teaspoon red pepper flakes or paste
 2-3 tablespoons oil (coconut or other high heat best rather than olive oil)
 1 onion or leek (white and and light green part only), finely chopped
 2 cups shredded Napa cabbage (green cabbage also works)
 1 cup shredded carrots
 1/2 tbsp grated fresh ginger
 1 tbsp minced garlic
 1/3 cup finely chopped scallions and or chives
 Lime for garnish
 2 eggs to be poached or scrambled (optional)

Directions

1

Carefully cut your spaghetti squash in half the long way and then scoop out the seeds. Turn your oven to 400, and roast cut side down with a little water in the dish for about 30 minutes, or until the strings pull apart easily with a fork. Allow to cool, and then use a fork to remove all the spaghetti strands and set aside. While it's roasting, prep the other veggies (shredding and mincing)-- stir fries go really fast when you get to cooking so you'll want to have all the ingredients ready to go.

2

Mix together the sauce: soy sauce and water, the brown sugar or honey and a pinch of red pepper flakes or red pepper paste.

3

Heat up a little oil over high or medium hight heat and cook your mushrooms until liquid starts to release (about 4 minutes). If you're using pork, add that in here instead of mushrooms, or do the mushrooms after. Once the meat has browned or the mushrooms have stopped releasing liquid, add in half of your sauce mixture and allow to absorb as it cooks.

4

Make sure the heat is nice and high and add extra oil if you need it. Add in the carrots and onion or leek for a minute, then the cabbage for a minute, and then the minced garlic and ginger for 1 more minute. Toss quickly to avoid burning.

5

Add the spaghetti squash into the skillet and toss with the remaining sauce mixture over high heat for just a few seconds. Serve immediately with minced scallions or green onions on top and a squeeze of lime juice. An egg, scrambled or poached, is also a great addition for extra protein.

Napa Cabbage All-Veggie Stir Fry

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