Ingredients: |
Ingredients: 1 head fresh iceberg lettuce (this type works best for this recipe)
3 cloves garlic, minced
1 thumb-size piece of ginger, grated
2 shallots, sliced finely
1/2 cup firm tofu, cut julienne
1 carrot, grated or cut into thin strips
4-5 shiitake mushrooms, thinly sliced
1/2 cup shredded cabbage
3 spring onions, sliced julienne
approx. 2 cups bean sprouts
2 tbsp lime juice
4 tbsp regular soy sauce
1 tbsp oyster sauce - Vegetarians: use vegetarian oyster sauce (available at most Asian food stores)
Toppings:
1 cup fresh basil, roughly chopped if leaves are large
1/2 cup fresh dry roasted peanuts, roughly chopped or ground
Other: 2 tbsp oil for stir-frying
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Directions: |
Directions:1. Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, ginger, 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 you could substitute shrimp,chicken or pork), 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.
2. 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.
3. Cut off the stem part of the iceberg lettuce so it's easier to separate the leaves.
4. To assemble, take a whole lettuce leaf and place 1-2 heaping tbsp of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap up and eat! |
This recipe for Thai Lettuce Wraps is from