Thai Lettuce Wraps Recipe

SERVES: 4 as an appetizer, 2 as the main course
1 head fresh iceberg 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 (omit 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 bean sprouts
2 Tbsp. lime juice
2 Tbsp. regular soy sauce
2 Tbsp. fish sauce
1 Tbsp. oyster sauce

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.
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.)