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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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I first made this because it sounded so unique. But I'll make it again and again because it's so full of flavor! My meat-and-potatoes husband doesn't like it, but I guess that leaves more for me! The recipe calls for unsweetened coconut, but I haven't been able to find it, so I just used a little less of the sweetened. Ingredients:
2 tablespoons lime juice |
2 tablespoons thai fish sauce (nam pla) |
2/3 teaspoon red pepper flakes |
2 tablespoons oil, peanut, canola or 2 tablespoons coconut |
2 cups napa cabbage, finely shredded |
6 scallions, sliced |
2 garlic cloves, crushed |
1/3 cup coconut, unsweetened, flaked |
1/4 cup peanuts, dry-roasted, chopped |
Directions:
1. Mix together the lime juice, fish sauce, and red pepper flakes, set aside.
2. In a wok or heavy-bottomed skillet, heat a few tbsps of oil over high heat.
3. Add cabbage, scallions & garlic, & stir-fry for no more than 5 minutes, or until the cabbage is hot through.
4. Add the mixture from step 1 to the cabbage, and stir to coat. Let it cook just another minute, and stir in the coconut.
5. Serve topped w/ peanuts.
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