• 1 head fresh iceburg lettuce (this type works best for this recipe) • 3 cloves garlic, minced • 1 thumb-size piece galangal (or ginger), grated • 1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps) • 2 shallots, sliced finely • 1/2 cup firm tofu, cut into "matchsticks"; (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp) • 1 carrot, grated or cut into thin strips • 4-5 shiitake mushrooms, thinly sliced • 1 egg (optional if vegan) • 1/2 cup shredded cabbage (red is very good, but any type will work) • 3 spring onions, sliced lengthwise into matchstick-like pieces • approx. 2 cups brean sprouts • 2 Tbsp. lime juice • 2 Tbsp. regular soy sauce • 2 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce) • 1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce) • TOPPING: • 1 cup fresh basil, roughly chopped if leaves are large • 1/2 cup dry roasted peanuts, roughly chopped • OTHER: • 2 Tbsp. oil for stir-frying
1. Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil. 2. Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. • As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute. • Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients. • Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough. • Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps. • To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)