1 head fresh iceberg lettuce
3 cloves garlic, minced
1 thumb-size piece ginger, peeled & grated
1/4 to 1/3 tsp. chili flakes
2 shallots, sliced finely
1/2 cup cooked chicken, cut into strips
1 carrot, grated or cut into thin strips
5-6 mushrooms, thinly sliced
1 egg
1/2 cup shredded cabbage (any type will work)
3 spring onions, sliced
approx. 2 cups bean sprouts
2 Tbsp. lime juice
2 Tbsp. soy sauce
1+1/2 Tbsp. fish sauce
1 Tbsp. oyster sauce
1/4 tsp. sugar
TOPPINGS:
1/3 cup fresh basil OR mint, chopped if leaves are large
1/3 cup fresh dry roasted peanuts, roughly chopped
fresh bean sprouts
OTHER: 2 Tbsp. oil for stir-frying
Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, ginger, chili flakes, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a little water or white wine if the wok/pan gets too dry instead of more oil.
Add chicken, carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce and sprinkle over the sugar. Stir-fry about 1 minute.
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.
Add the bean sprouts and stir-fry briefly to mix (avoid over-looking or it will go limp). Remove from heat and correct the seasoning with adding more fish sauce if not salty enough.
Cut off the stem part of the iceberg 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.
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 plus fresh bean sprouts if desired. Then wrap up and eat! (For those who like it extra spicy, fresh-cut chili can be added as another topping.) ENJOY!
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