Meng Gai (or Larb Gai)

A co-worker gave this recipe to me almost 20 years ago, and it is still one of my all-time favorite meals.  We have called it Meng Gai, but after doing a quick google search, I think it technically should be called Larb Gai.  I used to make it with ground turkey, but now use pork or lamb, and it's even better! I serve it in small fajita shells for the kids if they aren't feeling up to lettuce wraps :)  If you haven't used fish sauce before, be forewarned that it smells awful, and you will probably second guess me recommending this recipe!  But trust me, that smell goes away when you bite into your first wrap!

1 T. olive oil
1/2 c. fresh garlic cloves, minced (not bottled garlic)
1/2 c. fresh ginger root, minced
1 c. green onions, chopped
1 lb. ground pork or lamb
2 T. fish sauce
dash red pepper flakes
1/2 c. roasted peanuts, chopped
1/2 c. coconut flakes, unsweetened
2 T. sugar
1-2 limes, juiced
Romaine hearts, leaves separated, washed and dried

In large skillet, sauge ginger, garlic, and green onions in olive oil.  Add pork or lamb and cook until crumbled.  Stir in fish sauce, red pepper flakes, peanuts, coconut, and sugar.  Let flavors come together for 5-10 minutes, then juice limes over the pan.  Remove from heat and serve in romaine lettuce leaves.  

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