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In a large skillet heat oil over medium high heat and saute peppers, shallots, garlic and ginger for 2 minutes or until tender.
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Deglaze pan with coconut aminos, rice vinegar and lime juice and stir. Simmer for 1 minute and stir in crab meat.
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Heat for 2 minutes or until hot. Spoon mixture into napa cabbage leaves and top with carrots, sprouts, red cabbage, cilantro and chopped nuts before serving.