Thai Pork Salad With Chilies And Mint

• 2 teaspoons canola oil
• 1 pound ground pork
• 5 tablespoons Asian fish sauce
• 3 teaspoons sugar
• 1/2 cup fresh lime juice
• 1 to 2 jalapeno or serrano chili peppers, seeded if desired and thinly sliced
• 2 small heads Boston lettuce, torn into bite-size pieces (about 8 cups)
• 1 small shallot, thinly sliced
• 2 medium carrots, coarsely grated
• 1 cup fresh mint leaves
• 1/4 cup salted, roasted peanuts, chopped

1. 1. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until no longer pink, 2 to 3 minutes. Add 1/4 cup water, 1 tablespoon of the fish sauce, and 1 teaspoon of the sugar and cook, stirring, until the liquid is almost evaporated, 2 to 4 minutes more.
2. 2. In a small bowl, stir together the lime juice, jalapeno peppers, and the remaining 4 tablespoons of fish sauce and 2 teaspoons of sugar.
3. 3. Divide the lettuce among bowls, top with the pork mixture, shallot, carrots, mint, and peanuts, and drizzle with the lime dressing.

canola oil, ground pork, fish sauce, sugar, lime juice, serrano chili peppers, boston lettuce, shallot, carrots, mint, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-pork-salad-with-chilies-and-mint-50149254 (may not work)