This Thai lettuce wrap recipe is quick and easy to make. Lettuce wraps are also a fun dish to eat, either as an appetizer or the main course. Serve the filling on a platter with whole lettuce leaves on the side, and let your friends and family wrap their own. They’ll love the combination of crisp, cold lettuce with the warm, flavorful filling. This easy lettuce wrap recipes makes a low-calorie, low-fat treat that’s also very nutritious.
INGREDIENTS:
1 head fresh iceberg lettuce
3 cloves garlic, minced
1 thumb-size piece ginger, grated
1 red chili, minced, OR 1/4 to 1/3 tsp chili flakes
2 shallots, sliced finely
1/2 cup firm tofu, cut into “matchsticks”
1 carrot, grated or cut into thin strips
5-6 mushrooms, thinly sliced
1/2 cup shredded cabbage (any type will work)
3 spring onions, sliced
approx. 2 cups bean sprouts
2 Tbsp lime juice
2 Tbsp soya sauce
1 Tbsp oyster sauce; Vegetarians: use vegetarian oyster sauce OR vegetarian stir-fry sauce
PREPARATION:
Drizzle oil into a large frying pan over medium-high heat. Add garlic, ginger, chili, 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 tofu, carrot, mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, oyster sauce (or vegetarian substitutes) and sprinkle over the sugar. Stir-fry about 1 minute.
Add the bean sprouts and stir-fry briefly to mix.
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. Then wrap up and eat! (For those who like it extra spicy, fresh-cut chili can be added as another topping.) ENJOY!