Spaghetti Squash Stir-Fry

Ingredients, have these all chopped and ready to go:
Cooking oil or fat reserved from other cooking
Approximately 6 cups of roasted and shredded spaghetti squash
4 cloves of minced or chopped garlic (fresh is always better)
2 cups each: grated carrots, green beans (chinese long beans are fine) rinsed, trimmed, cut into pieces about 2 inches long
4 cups of grated or finely sliced cabbage
about 1 cup each: diced, cooked chicken breast and prepared, lightly cooked shrimp
1/2 teaspoon each salt and pepper
2 tablespoons fish sauce
2 thinly sliced lemons or limes

Variations: you can use other vegetables, either additionally or as substitutes. Chinese snow peas, bok choy (petay here), onions, bean sprouts.
YOu can also use a cup or two of chopped leftover pork.

Directions: heat some oil or fat in a large wok or skillet of prodigious size- it’s hot enough when the surface starts to shimmer or glisten- the way it reflects the light will shift slightly. Quickly toss in the minced garlic and simmer for 30 seconds.
Add the harder, longer cooking veggies (carrots, green beans), stir-fry until the colour brightens. Add the meat and continue stirring. After a couple of minutes, add your cabbage and cook just until it starts to go limp, then stir in the spaghetti squash and mix it all together well. Season as desired with salt, pepper, fish sauce- the brand I buy is a bit on the salty side so I might use less salt and you might want more.
Transfer to a warm serving platter; decorate with the citrus slices and serve quickly.

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