- 4
Ingredients
- FILLING:
- head fresh iceberg lettuce
- 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 cooked chicken,shredded
- 1 carrot, 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 (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 fresh dry roasted peanuts, roughly chopped
- OTHER: 2 Tbsp. oil for stir-frying
Preparation
Step 1
Place oil in a wok or large frying pan over medium-high heat.
Add garlic, ginger, chilli, and shallots. Stir-fry one minute, or until fragrant.
Add chicken, 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.
Place the lettuce, the stir-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 spicey, add chili sauce).