My fancy pants husband knew what larb was, but I have to admit, I didn't know about it until I read about it in Bon Appetit magazine.
Things I changed:
I used less oil (I still think I could use even less).
I replaced shiitakes with portobellos, because my store didn't have shiitakes.
I replaced fish sauce with equal parts coconut aminos and lime juice. Vegan fish sauce requires ingredients I don't keep on hand, and I saw these options by The Stone Soup.
I replaced the red chiles with serranos, because my store didn't have red chiles in.
I replaced shallots with some red onion, because my store's shallots looked like trash.
I replaced scallions with a bunch of chives, because my store was out of scallions
...My store might suck.
Source: Bon Appetit | Serves: 4 | Time: ~30 min
5 tbsp vegetable oil
1.5 lbs portobello #mushrooms, stems removed and caps chopped
6 scallions, thinly sliced
4 garlic cloves, minced
1 2-inch piece of ginger, peeled and finely grated
Salt, to taste
1/2 red onion
2 serrano chiles, thinly sliced
2 cups mint leaves
1 tbsp coconut aminos
1 tbsp lime juice
1/2 cup chopped unsalted #peanuts
1/2 head of green #cabbage, halved crosswise and leaves separated
Heat vegetable oil in a large skillet over med-high heat until shimmering. Add mushrooms and cook tossing often for 15 minutes. Reduce heat as needed to avoid scorching.
Add scallions, garlic, and ginger to the skille. Cook for 4 minutes.
Remove skillet from heat and season the mixture with salt. Mix in red onion, chiles, mint, aminos, lime juice, and the peanuts. Scoop this mixture onto cabbage leaves and enjoy.
What I ate & drank today
7 glasses of water (I'll chug another before bed)
1 cup of coffee
2 cups of decaf
Leftover cauliflower and kale
1 scoop of peanut butter
Piece of chocolate
Piece of gouda
2 servings of larb
~15 minutes of strength training and stretching (wasn't feeling great this morning)
5+ miles of walking