Ingredients
Instructions
- Prepare rice according to package directions. Let cool slightly.
- Heat canola and sesame oil in large skillet set over medium-high heat; cook pork, shallots, garlic, ginger, half of the chili peppers, salt and pepper for 5 to 8 minutes or until pork starts to brown.
- Stir in lime juice, fish sauce and brown sugar; cook for 3 to 5 minutes or until pork is cooked through. Stir in radish; cook for 1 to 2 minutes or until starting to wilt. Stir in rice. Remove from heat.
- Assemble rice and pork mixture in lettuce leaves. Top with remaining chili peppers, cucumbers, Thai basil, cilantro and mint. Garnish with peanuts and serve with lime wedges.
More Meal Inpsiration
If you are struggling for meal inspiration, why not try an Orzo recipe. You can learn more in our how to cook Orzo guide. Alternatively, why not try a nice creamy risotto? You can learn how to cook Arborio Rice on our website.
If you want to start using couscous in your cooking, check out our website for useful information like the correct couscous water ratio.
Cooking with Shallots
The shallot, a member of the onion family, has a flavor that is light, sweet, and evocative of an onion and garlic hybrid. Shallots are significantly distinct from scallions, which are frequently confused with them.
The shallot is an oblong-shaped bulb with papery skin that is copper in color. When a recipe only calls for a small bit of onion or shallot, the white or purple-tinted flesh underneath, which is separated into cloves that resemble garlic, is the perfect substitute.
You can remove one clove and save the others for another time. The shallot is a common ingredient in French cooking, despite its image as a fancy aromatic. It is inexpensive, simple to use, and tasty in a wide range of dishes.
At most large supermarkets, shallots are often grouped with the onions and garlic. They are a useful and long-lasting pantry necessity to have on hand because they may stand in for garlic, onions, or even scallions in a pinch.
Shallot Cooking Tips
To prepare a shallot for cooking, cut the ends off of the shallot and peel away the skin. Then separate the cloves and then chop the shallot according to the recipe (finely, medium chop, etc.).
Despite the fact that shallots caramelize similarly to onions, it's crucial to sauté them gently. Shallots are liable to become bitter if they are browned at high heat, just like garlic.
Shallots are cooked in their skins until they are tender. After that, peel, purée, and flavor sauces or soups with it.
You can use onions or scallions in place of shallots, but the flavor will be stronger. Leeks will taste more like shallots than garlic.
Shallots shouldn't be refrigerated because of the tendency of cold temperatures to promote sprouting. If you just use a portion of a shallot, you may preserve the leftover portion in the refrigerator by wrapping it in plastic wrap or a zip-top bag.
Try some shallots in our: Seared Scallop Duxelle Parmesan Risotto.
