Vietnamese-Style Lettuce Cups

garlic, finely minced

ginger, peeled and finely chopped

jalapeno pepper, finely minced

canola oil

ground pork

large carrot, peeled and grated

shallot, finely chopped 

zest of 2 limes 

fish sauce

fresh squeezed lime juice

granulated sugar

sesame oil

head of Butter or Bibb lettuce leaves

radishes, washed and sliced super thin

Fresh cilantro

Fresh lime wedges 

soy sauce

rice wine vinegar

brown sugar

green onions, thinly sliced 

I recommend you have everything prepped and ready, because this dish goes really quickly once you start.  So begin by peeling, chopping, grating, squeezing, etc., as indicated above.

In a small bowl, combine the garlic, ginger, and jalapeno pepper.

In a large wok (or large skillet), heat the oil over fairly high heat.  

Add the garlic mixture and stir-fry about a minute.

Add the pork, carrots, and shallots; and cook, stirring constantly, about 4 minutes until the pork begins to brown and is no longer pink.

To the meat mixture, add the lime zest, fish sauce, lime juice, sugar, and sesame oil and cook for another 3 - 4 minutes.

Remove from heat; taste and adjust the seasonings as necessary.

Spoon the warm pork mixture into lettuce cups; sprinkle with radishes and cilantro.  Serve with lime wedges and dipping sauce.