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Napa Cabbage Stir Fry

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Tonight’s dinner was easy to make, and it was a hit all around.  As much as I love sesame oil and ginger, every once in a while I need a change from those flavors in a stir fry.  This was even more true today when lunch was Sweet and Sour Pork leftovers.  I even had plenty of cooked brown jasmine rice leftover from lunch, so there was no need to cook more.  Without having to cook  the rice, this meal took less than thirty minutes to prepare.

Napa Cabbage Stir Fry
While you could use white button or crimini mushrooms in this dish, I like to splurge on the shitake variety every once in a while.

Napa Cabbage Stir Fry

3 Tbsp safflower oil
1 white onion, thinly sliced
3 cloves garlic, minced
1 lb ground turkey
1 pkg sliced shitake mushrooms
1 medium head of Napa cabbage, sliced in ribbons
3-4 Tbsp coconut aminos, to taste
salt to taste

Heat the oil a wok heated over medium-high.  Add the onions and garlic with a generous pinch of salt.  Stir fry until the onions become translucent.  If they get a little caramelized around the edges, it’s even better.  Turn the heat down to medium if the onions seem to brown too quickly.

Add the ground turkey and continue to stir fry for another 2-3 minutes until about half of the meat is cooked.  Then add the mushrooms.  If the heat hasn’t been reduced to medium yet, do so now.

Once the meat is cooked through, toss the cabbage into the mix.  When well combined, put the lid on the wok and allow to steam for 3-5 minutes.  Stir every two minutes or so to ensure the even cooking of the cabbage.  Steaming the cabbage this way will create a lovely broth at the bottom of the pan that is wonderful drizzled over the rice.

Once the cabbage is cooked to your desired texture, add in the coconut aminos.  We like ours soft, but stop cooking a bit earlier if you prefer yours with a little crunch.  Adjust salt to taste and serve over warm rice.

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