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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.”
READY IN:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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