Photo Credit:Prevention Magazine
This low-effort dish makes weeknight cooking a little more interesting and you can easily swap in your protein of choice.
plus 2 tsp. olive oil, divided
chopped roasted peanuts
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Prepare meat mixture: In a large bowl, stir together ginger, oil, scallions, garlic, soy sauce, fish sauce, and five-spice powder. Add pork and mix to combine. Refrigerate at least 30 minutes and up to 1 day.
Meanwhile, prepare sauce: In an 8-oz. jar, shake all ingredients with 1/4 cup water to combine. Set aside.
Prepare salad: Very coarsely chop all herbs and transfer to a bowl. Toss with cucumbers and radishes, then lime zest; set aside.
Heat 1 tbsp. oil in a large cast-iron skillet on medium-high.
Add meat mixture and cook, breaking up with a spoon, until browned and crispy in spots, 5 to 7 minutes. Transfer to a large platter.
Toss herb salad with lime juice and 2 tsp. oil and season with a pinch of salt. Arrange on the platter with pork. Add a pile of lettuce leaves and serve with dipping sauce, peanuts, and lime wedges if desired.
NUTRITION (per serving): 346 cal, 23 g pro, 9 g carb, 2 g fiber, 3.5 g sugars (2.5 g added sugars), 24.5 g fat (7.5 g sat fat), 76 mg chol, 668 mg sodium
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For More Details : Prevention Magazine