This Asian-inspired recipe contains ground pork and a velvety peanut sauce (made with the very same peanut butter that you use to make PB&J sandwiches when no one's looking) accentuated with sharp ginger, lime juice, and fresh herbs. Wrapped up in crispy lettuce, these cups can be eaten like tacos.

　　

Ingredients

4 Servings

　　3 tablespoons (2 ounces/60 grams) creamy peanut butter (avoid using natural peanut butter, which won't blend as smoothly)

　　1 tablespoon palm sugar or light brown sugar

　　3 tablespoons soy sauce, plus more to taste

　　3 tablespoons juice, plus 2 teaspoons finely grated zest from about 3 limes

　　1 tablespoon finely grated fresh ginger

　　1 tablespoon rice vinegar

　　2 teaspoons fish sauce, plus more to taste

　　2 teaspoons sriracha hot sauce, plus more to taste

　　1 tablespoon vegetable oil

　　6 scallions, ends trimmed and thinly sliced

　　1 pound/450 grams ground pork

　　1 cup (6 ounces/180 grams) cooked quinoa

　　1/2 cup (1 ounce/30 grams) quinoa puffs

　　1/2 cup cilantro, chopped

　　1/2 cup pea shoots, chopped

　　1/2 cup (2 1/2 ounces/75 grams) salted and roasted peanuts, chopped

　　1 head Bibb lettuce, leaves separated

　　Lime wedges

　　Sriracha hot sauce

　　

Step 1

1. In a small bowl, whisk together the peanut butter, sugar, soy sauce, lime juice and zest, ginger, vinegar, fish sauce, and sriracha until smooth.

　　

Step 2

2. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Add the scallions and cook until softened, about 2 minutes. Add the pork and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Add the peanut butter mixture and cook, stirring until absorbed, about 3 minutes. Stir in the quinoa and quinoa puffs. Adjust the seasoning with soy sauce, fish sauce, and sriracha.

　　

Step 3

3. Stir in the cilantro and pea shoots and sprinkle with peanuts.

　　

Step 4

4. Scoop the pork mixture into the lettuce leaves. Serve with lime wedges and sriracha.

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　　Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.