Thai Lettuce Wraps

thespruceeats.com

CookLuv

1 head lettuce (iceberg fresh, or prepackaged lettuce for wraps)

3 garlic cloves (minced)

1 piece galangal (or ginger thumb-sized, grated)

1 red chili (red, minced or ¼ to ⅓ teaspoon chili flakes)

2 shallots (sliced finely)

subheading: ½ cup tofu (firm, cut into matchsticks; if not vegan, try ½ cup cooked, shredded chicken or pork or 1 to 2 cups cooked baby shrimp):

1 carrot (grated or cut into thin strips)

5 to 6 mushrooms (thinly sliced)

1 egg (omit if vegan)

½ cup cabbage (shredded)

3 spring onions (sliced)

2 cups bean sprouts (plus extra for topping)

2 tablespoons lime juice

2 tablespoons soy sauce

1 ½ tablespoons fish sauce (or 2 tablespoons soy sauce if vegan)

1 tablespoon oyster sauce (if vegan, use vegetarian oyster sauce or vegetarian stir-fry sauce)

¼ teaspoon sugar

⅓ cup fresh basil (or mint fresh, chopped if leaves are large)

⅓ cup peanuts (fresh dry roasted roughly chopped)

1 cup bean sprouts (fresh)

2 tablespoon oil (for stir-frying)

Directions at thespruceeats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer