I put together this recipe based on what I had in my pantry. As usual, there’s no hard rules how to make a vegetable stir fry dish. Almost anything goes 🙂 So why cabbage “noodles”? Well it sounds a hella lot cooler than shredded cabbage, don’t you think?

Cabbage “Noodles’ Five Spice Stir Fry
What I used:
1/4 of cabbage head – discard the heart and thinly sliced to resemble “noodles” 🙂
6 oz cello mushrooms – sliced
1/2 garlic cloves – minced
2 shallots – minced (I used my Magic Bullet to speed things up)
1 big Italian eggplant – peeled and diced
3 zucchinis – sliced
1 tsp five spice powder
1/2 tsp white pepper powder
1/2 tsp black pepper powder
1 Tbsp Red Boat Fish Sauce (optional but it gives that umami taste to the dish!)
3 Tbsp coconut aminos or wheat free soy sauce (tamari)
Salt to taste (use more if not using any fish sauce)
1 Tbsp avocado oil/butter/lard/ghee – never use olive oil for high heat cooking

Directions:
1. Heat 1 Tbsp oil of your choice (I used avocado oil) in high heat
2. Saute the minced garlic/shallots until fragrant
3. Mix in the chopped mushrooms, stir then put the rest of the ingredients – stirring constantly – no need to add water because mushrooms will yield lots of water
4. Season with pepper, fish sauce, coconut aminos and salt to taste
5. When all veggies are wilted and cooked, remove from the heat and serve with any of your favorite dishes 🙂

Enjoy!

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