Thai Stir-Fried Cabbage

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: 13 mins
• Serves: 4

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.