Sweet Thai Chili Turkey Lettuce Wraps

• In a medium microwave-safe bowl, whisk together vinegar, 1 tsp sugar, 1 TBSP water, and a big pinch of salt until sugar and salt have mostly dissolved. (For 4 servings, use a large microwave-safe bowl, 2 tsp sugar, and 2 TBSP water.) Add sliced onion and toss to coat. Microwave for 30 seconds.

• To bowl with sliced onion, add cucumber, radishes, carrots, half the cilantro, juice from one lime wedge (two wedges for 4 servings), and a big pinch of lime zest. Season with salt and pepper. Set aside to marinate, stirring occasionally.

• In a small bowl, whisk together chili sauce, pho stock concentrate, pork ramen stock concentrate, ponzu, garlic powder, half the cornstarch (all for 4 servings), and 1⁄4 cup water (1/3 cup for 4) until smooth and no lumps remain.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion and a pinch of salt. Cook, stirring, until onion begins to soften, 3-4 minutes. • Add pork* and cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes. • Stir in sauce and bring to a simmer. Cook, stirring occasionally, until sauce has thickened and pork is cooked through, 1-2 minutes. • Remove from heat. Stir in remaining cilantro and remaining lime zest. Taste and season with salt if desired.

Simply cook through this step as instructed, swapping in beef* or turkey* for pork.