So EW and I decided that we needed to get back to eating lots o' veggies and this was the recipe we decided to try. It has the wonderful flavor of peanut-y Thai sauce, but without all of the useless carbs of rice noodles. :)
3/4 of a small head of cabbage, thinly sliced
Bell pepper, thinly sliced
2 eggs, scrambled
3 scallions, thinly sliced
Saute the cabbage and bell pepper in a wok with your favorite oil (coconut or olive would work well).
Sauce: (Adapted from theclothesmakethegirl)
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1 tablespoon soy sauce
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I used half almond butter, half peanut butter)
1 tsp ground fresh chili paste
1/4 cup coconut milk
Put all the sauce ingredients into a blender or small food processor, and blend until smooth.
Pour over the cabbage and bell pepper, add shrimp, and heat through.
Serve with bean sprouts, and scallions and a wedge of lime to squeeze on top.