Ingredients:

BASMATI RICE, or rice of choice (optional)
1 head of GREENS - BIB, BUTTER, CABBAGE, or ROMAINE for lettuce and/or 1.5 cups 

3-4 Tbsp OLIVE OIL
3 SHALLOTS, peeled and thinly sliced
1 lb GROUND PROTEIN OF CHOICE, pork is traditionally used, or Extra Firm TOFU is a dreamy substitution and a new personal favorite for this recipe - just slice width-wise in 1/4" pieces and scramble once it goes in for cooking.
2 Tbsp MIRIN (optional)
3 Tbsp SEASONED RICE VINEGAR
4 Tbsp LEMONGRASS PASTE (optional)
4 Tbsp GINGER PASTE
1-2 bunch(es) CILANTRO, chopped
1 bunch MINT, chopped
1 RED CHILI, sliced OR CHILI FLAKES to taste (optional)
1-2 LIMES, juiced, to taste
SALT, to taste

SERVES 2

Larb with
Lettuce and/or Rice

Instructions:

1. Start RICE and/or wash & dry GREENS of choice.

2. Place your wok or skillet over med-high heat. Add the OLIVE OIL & SHALLOTS, stirring until shallots start to soften.  Add PROTIN OF CHOICE. Stir-fry until cooked, adding optional MIRIN toward end.

3. Then add  RICE VINEGAR.  Stir-fry for another minute, and then add in the GINGER, LEMONGRASS, CILANTRO, MINT. Stir-fry for one more minute, THEN ADD lime juice and any additional seasoning to taste,

4. Serve with basmati rice and/or lettuce leaves or raw cabbage.