Thai Cabbage My Way

• 12 lime, juice of
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 12 teaspoon thai chili paste with garlic
• 1 (1 g) packet Splenda sugar substitute
• 1 teaspoon peanut oil
• 1 tablespoon fresh ginger, grated
• 12 ounces green cabbage, shredded (about 1/2 head)
• 12 red bell pepper, thinly sliced
• 1 12 cups carrots, peeled and shredded

1. Combine the first four ingredients in a bowl and set aside.
2. Heat the peanut oil in a wok or large skillet.
3. Add the ginger and garlic; saute for 1 minute.
4. Add cabbage, bell pepper and carrot to skillet; saute for 2 minutes.
5. Add lime juice mixture and saute for an additional 2 1/2 minutes or until cabbage is wilted.

lime, soy sauce, fish sauce, thai chili paste with garlic, sugar substitute, peanut oil, fresh ginger, green cabbage, red bell pepper, carrots

Taken from www.food.com/recipe/thai-cabbage-my-way-158060 (may not work)