Wilted Cabbage Saute with Fried Squash

Heat a few Tablespoons of coconut oil (or vegetable oil) in a pan over medium heat.

In a shallow dish, combine:
¼ cup cornmeal
¼ cup cornstarch
½ tsp salt
½ tsp pepper
Pinch of ground chili pepper

Slice the summer squash into ¼” thick slices and coat in the cornmeal mixture.
Fry the squash in the oil until lightly browned on each side. Remove from the pan and let cool.

In the same pan (with excess oil removed), saute:
1 cup of chopped mushrooms (I used dried, but fresh is fine too)
2 cloves of garlic, minced
1 inch of peeled grated ginger
2 Tbsp sesame seeds
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Saute until the sesame seeds are lightly toasted. Then add:
⅛ cup of soy sauce
¼ cup water
2 Tbsp honey
1 head of cabbage, shredded

Take off the heat and toss until the cabbage is wilted.
Chop up a few handfuls of snap peas and toss into the cabbage mixture. (I also had some fresh asparagus that I threw in as well)
Plate and top with the fried squash.