Stir-Fried Cabbage and Bean Sprouts with Cilantro and Lime

Name: Stir-Fried Cabbage and Bean Sprouts with Cilantro and Lime
Yield: Serves 4 as a side dish
Ingredients: 2 tablespoons, Asian fish sauce; 2 tablespoons, lime juice; 1/2 teaspoon, red pepper flakes; 2 teaspoons, granulated sugar; 1/2 teaspoon, table salt; 2 tablespoons, peanut oil or canola oil; 1 teaspoon, peanut oil or canola oil; 1 small head, cabbage (green) (about 1 1/2 pounds), halved, cored, and sliced thin; 3 medium cloves, garlic, minced (about 1 tablespoon); 2 cups, bean sprouts; 1/3 cup, chopped fresh cilantro leaves; 1/2 cup, unsalted peanuts, toasted and chopped

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Appears in Cook's Illustrated January/February 1999

Side Dishes

Vegetables

Quick

For this recipe, resist the twin temptations to toss in every vegetable in the refrigerator and to stir constantly while cooking.

SERVES4 as a side dish

TIME30 minutes

WHY THIS RECIPE WORKS

To arrive at a great vegetable stir-fry recipe that could be served with rice or as a side to grilled or roasted meats, we limited ourselves to two or three vegetables. Using a hot pan allowed the vegetables to char and caramelize. And desp...

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