| By : Amrita ( Posted on :12 Feb, 2007 ) | Total Views : 508 | Previous | Next |
Ingredients:
• 1 head fresh iceburg lettuce (this type works best for this recipe)
• 3 cloves garlic, minced
• 1 thumb-size piece of 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
• 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
For those who like it spicy can add thai chilli sauce as another topping.
Other:
• 2 tbsp. oil for stir-frying
Directions
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.
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.
3. 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.
4. Add the bean sprouts and stir-fry briefly to mix. Remove from heat now.
5. Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves.
6. 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.
