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Ingredients Jump to Instructions ↓

  1. 1 head fresh iceburg lettuce

  2. 3 cloves garlic , minced

  3. 1 thumb-size piece galangal (or ginger ), grated

  4. 1 red chilli, de-seeded and finely sliced

  5. 2 shallots , sliced finely

  6. 1/2 cup firm tofu , cut into medium long size or 1/2 cup cooked chicken

  7. 2 Tbsp. oil for stir-frying

  8. 1 carrot , grated

  9. 4-5 shiitake mushrooms , thinly sliced

  10. 1 egg

  11. 1/2 cup shredded cabbage (red is very good, but any type will work)

  12. 3 spring onions , sliced lengthwise

  13. 2 cups brean sprouts

  14. 2 Tbsp. lime juice

  15. 2 Tbsp. regular soy sauce

  16. 2 Tbsp. fish sauce

  17. 1 Tbsp. oyster sauce

  18. TOPPING:

  19. 1 cup fresh basil , chopped

  20. 1/2 cup dry roasted peanuts , chopped

Instructions Jump to Ingredients ↑

  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.

  2. Add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.

  3. Add tofu or meat, carrot, shiitake mushrooms, cabbage, and spring onions.

  4. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.

  5. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix well. Add the bean sprouts and stir-fry briefly . Remove from heat.

  6. Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves.

  7. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps..

  8. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat.

  9. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)

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