- 1 tablespoon grated peeled fresh ginger
- 6 garlic cloves, minced
- 12 ounces lean ground pork
- 1 1/2 cups diced seeded cucumber
- 1 cup diced red bell pepper
- 1/3 cup diced carrot
- 1/4 cup chopped fresh cilantro
- 1/4 cup salted, dry-roasted peanuts, chopped
- 1/2 serrano chile, thinly sliced
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 16 Boston lettuce leaves
- calories 231
- fat 12.6 g
- satfat 3.4 g
- monofat 5.8 g
- polyfat 2.2 g
- protein 21.2 g
- carbohydrate 10.5 g
- fiber 2.3 g
- cholesterol 64 mg
- iron 0.9 mg
- sodium 385 mg
- calcium 42 mg
How to Make It
Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.
Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano), and stir to combine.
Combine lime juice, fish sauce, and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.