Recipe

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• 1/4 cup fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp chili paste with garlic
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp peeled minced fresh ginger
• 2 minced garlic cloves
• 2 cups very thinly sliced green cabbage
• 1 cup red bell pepper, cut in strips
• 1 1/3 cups peeled shredded carrots
• 1 1/2 cups bean sprouts
• 1/4 cup chopped fresh cilantro

• 1 Combine the first four ingredients in a small bowl; stir well and set aside.
• 2 Heat sesame oil in a wok on medium high heat.
• 3 Add ginger and garlic; saute for 1 minute.
• 4 Add cabbage, bell pepper, and carrot; saute for 2 minutes.
• 5 Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
• 6 Remove from heat and sprinkle with chopped cilantro.