Thai Inspired Crystal Fold

Serves: 2 (Big Eaters)

Ingredients

For the Meat:
1 tsp Canola Oil (or any light flavoured oil)
2 tbsp Red Onion, finely chopped
1 clove Garlic, minced
1½ tsp Ginger, minced
1 tsp Jalapeno, minced (optional)
300g/10 oz. Ground Meat (Pork, Chicken, or Turkey work best)
2 tbsp Fish Sauce
1 tbsp Honey
1 tbsp Lemon juice
2 tsp Sriracha
1 tbsp Cilantro, finely chopped
2 Spring onions, chopped
½ Red Pepper, finely diced
½ Yellow Pepper, finely diced

For the Wrapping:
1 Iceberg Lettuce, with leaves separated
1 cup cooked brown rice

Instructions

Cooking the meat:
In a wok or large pan add oil, red onion, garlic, and ginger. Sauté for roughly a minute, until very fragrant.
Add jalapeno and meat to wok. Sauté until the meat is almost cooked through.
Add fish sauce, honey, lemon juice, and sriracha to the wok. Stir until all the meat is coated, cover the wok and let simmer on medium heat for 5-7 minutes. The meat should be fully cooked and the sauce slightly thickened.
Add cilantro, spring onions, and peppers to wok. Mix in and cover for another 3-5 minutes.

Making the Crystal Fold:
In an iceberg lettuce leaf add your rice and meat mixture.
Fold the softer part of the leaf towards the spine and wrap like a burrito.
Enjoy!

Notes:
This dish is pretty spicy. You can add less or more sriracha depending on how hot you like it!

From allergygirleats.com