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servings:

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.

• 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

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