Thai Lettuce Cups (05.15.12)

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by Jennifer Burns, Dan’s Market

  • 3 cloves garlic, minced
  • 1 thumb-size piece galangal (or ginger), grated
  • 1 red chili, minced or 1/4 to 1/2 tsp. chili flakes
  • 2 shallots, sliced finely
  • 1/2 cup firm tofu, cut into bite size pieces or 1/2 cup cooked shredded chicken or pork or cooked shrimp
  • 1 carrot, grated or cut into thin strips
  • 5-6 mushrooms, thinly sliced
  • 1/2 cup shredded cabbage
  • 3 green onions, sliced lengthwise into matchstick-like pieces
  • 1 head iceberg lettuce, pulled apart to create “cups”
  • 1/ 2 cup bean sprouts
  • 1/3 cup fresh dry roasted peanuts, roughly chopped

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.

Add tofu (or shrimp/chicken/pork), carrot, mushrooms, cabbage, and green onions. While constantly stirring, cook for another 1-2 minutes.

To assemble, take a whole lettuce leaf, place 1-2 heaping tablespoons of filling in the center. Top with bean sprouts and peanuts.

Serve with Peanut Hoisin Soy Sauce.