Prep Time : 5 minutes
Cook Time : 10 minutes   
Yield : 4 servings 

Ingredients:

2 tablespoons canola oil (we used olive oil)

3 cloves garlic, thinly sliced

1 1-inch piece fresh ginger, peeled, finely chopped

1 serrano chile or jalapeño, thinly sliced, seeded

1 pound ground pork

1/2 cucumber, chopped

2 tablespoons Asian fish sauce

1 tablespoon distilled white vinegar

Salt and pepper

1 cup chopped cilantro

12 large Boston lettuce leaves

Lime wedges, for serving, optional

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Directions:

In a large nonstick skillet, heat oil over medium-high heat.

Add garlic, ginger, Serrano/jalapeno chile and ground pork

Cook, stirring occasionally, until pork is browned and cooked through, about 5 minutes.

Add cucumber, fish sauce and vinegar to skillet,

Season with salt and pepper.

Cook, stirring, until liquid is almost evaporated, about 2 minutes.

Stir in cilantro.

Serve pork mixture in lettuce leaves with lime wedges, if desired.

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Nutrition:

Calories: 423, Fat: 30.4, Protein: 29.8g, Carbs: 5.1g, Fiber 0.4g
 

My notes:  

This had way more flavor that I thought it would.  Really easy and really good.  We served this with the roasted broccoli

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Recipe found on: myrecipes.com