Stir-Fried Cabbage and Bean Sprouts with Cilantro and Lime

Ingredients:

• 2 tablespoons fish sauce 

• 2 tablespoons lime juice 

• 1/2 teaspoon red pepper flakes 

• 2 teaspoons sugar 

• 1/2 teaspoon salt 

• 2 tablespoons peanut oil or canola oil

• 1 teaspoon peanut oil or canola oil

• 1 small head of cabbage, green (about 1 1/2 pounds), halved, cored, and sliced thin

• 3 medium cloves of garlic, minced (about 1 tablespoon)

• 2 cups bean sprouts 

• 1/3 cup chopped fresh cilantro 

• 1/2 cup unsalted peanuts, toasted and chopped

1. Stir fish sauce, lime juice, red pepper flakes, sugar, and salt in small bowl; set aside.

2. Heat wok over high heat until extremely hot. *

3. Carefully swirl 2 tablespoons oil in pan until bottom is evenly coated (oil should begin to shimmer and smoke almost immediately).

4. Fry cabbage, flipping with wide spatula every 30 seconds, until slightly charred and crisp-tender, about 4 minutes.

5. Make a well in center of wok and add remaining 1 teaspoon oil; use the back of spatula to mash garlic into oil.

6. Fry until fragrant, about 5 seconds, and stir into cabbage.

7. Add lime juice mixture and toss into cabbage to coat

8. Cook until liquid is reduced by about half, about 15 seconds.

9. Toss cabbage with bean sprouts and cilantro and serve immediately, or at room temperature, with peanuts sprinkled on top.

* If you don't have a wok, you can use a 12-inch heavy-bottomed skillet.

Serves 4 as a side dish

Thanks! to Elizabeth H Karp for sending me this recipe
From the Cooks Illustrated Article: Stir-Fried Vegetables!