•	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.)