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.
Recipe information
Yield
4 Servings
Ingredients
Preparation
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.
Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.
Recipe notes
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