Thai Cabbage

Combine fresh lime juice, fish sauce, chili paste with garlic, sugar, peeled minced fresh ginger, and minced garlic in a small bowl and whisk until the sugar dissolves and the mixture is well blended.

Heat peanut oil in a large wok or skillet over high heat until shimmering, about 1 minute.

Add the thinly sliced green cabbage to the hot oil and stir-fry for 2–3 minutes until it begins to soften but retains some crunch.

Add the red bell pepper strips and shredded carrots, and continue stir-frying for 1–2 minutes until the vegetables are heated through and still crisp.

Pour the prepared lime-fish sauce mixture over the vegetables and toss vigorously to coat everything evenly, cooking for about 30 seconds to 1 minute to allow the flavors to meld.

Remove from heat and stir in the chopped fresh cilantro or parsley.

Transfer to a serving platter and serve immediately while warm and crisp.