Yield: 4 servings
|Ginger, fresh, grated or minced||1 Tbsp.|
|Garlic, minced||1 Tbsp.|
|Lime juice||3 Tbsp.|
|Light brown sugar||1 Tbsp.|
|Tamari or soy sauce||1 Tbsp.|
|Sesame oil||1 tsp.|
|Lemongrass, tender heart, finely minced||1 Tbsp.|
|Thai chile, minced||1 each|
|Nonstick cooking spray||As needed|
|Lightlife® Plant-Based Ground||12 oz.|
|Boston lettuce, separated into leaves||1 head|
|Carrot, finely julienned||1 cup|
|Red cabbage, thinly sliced||1 cup|
|Red chile, thinly sliced||1 each|
|Radish, thinly sliced||2 each|
|Cilantro, fresh||½ cup|
|Basil, fresh, torn||¼ cup|
|Mint, fresh||¼ cup|
- In a small bowl, add ginger, garlic, lime juice, water, brown sugar, tamari, sesame oil, lemongrass and Thai chile; stir to combine and set aside.
- In a skillet over medium heat, add nonstick cooking spray and Plant-Based Ground. Cook for 5-6 minutes or until lightly brown and crispy, breaking the ground up into small pieces with a wooden spoon. Pour in the Thai mixture; stir to combine. Cook for 1 more minute until well combined and heated throughout; remove from heat and set aside.
- Serve Thai mixture, lettuce leaves and assortment of toppings (carrot, cabbage, chile, radish, cilantro, basil and mint) in separate containers for guests to assemble their lettuce cups.