Vegetarian

Thai Lettuce Wraps is for Dinner.

Thai Lettuce Wraps takes 40 minutes to prepare.

Thai Lettuce Wraps takes 5 minutes to cook.

Thai Lettuce Wraps makes 4 servings.

The ingredients for Thai Lettuce Wraps are:

* 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 OR 2+1/2 Tbsp. soy sauce)
* 1 Tbsp. oyster sauce - Vegetarians: use vegetarian oyster sauce (available at most Asian food stores)
* TOPPINGS:
* 1 cup fresh basil, roughly chopped if leaves are large
* 1/2 cup fresh dry roasted peanuts, roughly chopped or ground
* OTHER: 2 Tbsp. oil for stir-frying

Here is how you make Thai Lettuce Wraps:

1. Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chili, 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 shrimp/chicken/pork), 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 quickly to break the yolk. Mix in with the other ingredients. 4. 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. 5. Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps. 6. To assemble, 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 up and eat! (For those who like it extra spicy, Thai chilli sauce can be added as another topping.) ENJOY!Number of Servings: 4Recipe submitted by SparkPeople user BLANKFAM4.

The nutritional information for Thai Lettuce Wraps is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 343.4

• Total Fat: 16.9 g
• Cholesterol: 164.8 mg
• Sodium: 2,848.6 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 11.7 g
• Protein: 23.1 g

Thai Lettuce Wraps is Asian cuisine.

The dietary needs meet for Thai Lettuce Wraps is Vegetarian