This exotic and tasty dish cooks lightening-fast, so make sure you have everything cut up, mixed up, and ready to go before you start stir-frying.

Yield: 4 servings, each with 13 grams of carbohydrates and 4 grams of fiber, for a total of 9 grams of usable carbs and 5 grams of protein.

INGREDIENTS

• 2 tablespoons lime juice
• 2 tablespoons Thai fish sauce (nam pia)
• 2/3 teaspoon red pepper flakes
• Peanut, canola, or coconut oil
• 6 cups finely shredded napa cabbage
• 6 scallions, sliced
• 2 cloves garlic, crushed
• 1/3 cup unsweetened, flaked coconut
• 1/4 cup chopped, dry-roasted peanuts

INSTRUCTIONS

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 tablespoons of oil over high heat. Add the cabbage, scallions, and garlic, and stir-fry for no more than 5 minutes, or just until the cabbage is hot through.
3. Add the lime juice mixture to the cabbage and stir to coat. Let it cook just another minute and stir in the coconut. Serve topped with peanuts.