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Lettuce Cups with Pork and Quinoa in Peanut Sauce

By María Del Mar Sacasa

4.3

(5)

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Lettuce Cups with Pork and Quinoa in Peanut SauceZach DeSart

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

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

Preparation

  1. 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.

Buy the full book from HarperCollins or from Amazon.
Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.
TagsWrapAsianAmericanGround PorkPorkMeatLettuceLeafy GreensVegetableGingerHerbs & SpicesPeanut ButterQuinoaRice & GrainsPeanutNutGarlicRoot VegetableCilantroPea ShootMainStarterDinnerDairy FreeGluten FreeEasySauteSummerSpringHarper CollinsCookbooks

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