• Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
• Peel, then mince or grate garlic.
• Thinly slice green onions.
• Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.

• Heat a large non-stick pan over medium-high heat.
• When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) 
• Transfer to a small bowl.

• To a medium bowl, add pork, lemongrass, garlic, soy sauce and 1/8 tsp (1/4 tsp) salt. Season with pepper, then combine. 
• Divide pork mixture into 8 (16) equal portions. 
• Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal. In step 4, you can carefully reshape patties when cooking.)

• Heat the same pan (from step 2) over medium.
• When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
• Cook for 4-5 min per side, until browned all over and cooked through.** 

• Meanwhile, in a large bowl, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp (1 tbsp) oil.
• Add spring mix, carrots and green onions. Season with salt and pepper, then toss to combine.

• Remove the pan from heat, then add remaining sweet chili sauce. Gently toss to coat patties. 
• Divide salad between bowls, then tear cilantro over top. 
• Top with patties.
• Sprinkle peanuts over top.

If you've opted to get pork, prep and cook in the same way the recipe instructs you to prep and cook the turkey.**