- 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
- In a small bowl, whisk together the peanut butter, sugar, soy sauce, lime juice and zest, ginger, vinegar, fish sauce, and sriracha until smooth.
- 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.
- Stir in the cilantro and pea shoots and sprinkle with peanuts.
- Scoop the pork mixture into the lettuce leaves. Serve with lime wedges and sriracha.