Ingredients:

• 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 chili, minced, OR 1/4 to 1/2 tsp. chili flakes
• 2 shallots, sliced finely
• 1/2 cup firm tofu, cut into “matchsticks” OR 1/2 cup cooked baby shrimp
• 1 carrot, grated or cut into thin strips
• 5-6 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
• 1+1/2 Tbsp. fish sauce OR 2 Tbsp. soy sauce)
• 1 Tbsp. oyster sauce - Vegetarians: use vegetarian oyster sauce (available at most Asian food stores)
• 1/4 tsp. sugar
• TOPPINGS:
• 1/2 cup fresh basil, roughly chopped if leaves are large
• 1/3 cup fresh dry roasted peanuts, roughly chopped or ground
• fresh bean sprouts
• OTHER: 2 Tbsp. oil for stir-frying

Preparation:

(Source: thaifood.about.com)

INGREDIENTS

• Sesame Soy Dressing
• 3 tablespoons light soy sauce
• 3 tablespoons black rice vinegar(recommended: Chinkiang) or balsamic vinegar
• 3 tablespoons toasted sesame oil
• Noodle Salad
• 7 ounces cooked whole wheatnoodles or cooked brown rice, drizzled with groundnut oil
• 7 ounces red radish, washed and quartered
• 1/2 cucumber, halved lengthwise, seeded and diced
• 1 small handful black sesame or toasted sesame seeds
• Fresh cilantro sprigs, for garnish
• Soy and Vinegar Dipping Sauce
• 1 medium red chile, seeded and finely chopped
• 3 tablespoons light soy sauce
• 3 tablespoons black rice vinegar (recommended) or balsamic vinegar
• 2 tablespoons toasted sesame oil
• 1 teaspoon thinly sliced strips fresh ginger, cut 5-inches in length
• Fresh cilantro sprigs, chopped, as needed

(Source: cookingchanneltv.com)

ngredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound vegetarian ground crumbles (Ex:Boca, Morning Star Farms)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup Thai peanut sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

• How to make it

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  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • In a medium skillet over high heat, cook the crumbles in 1 tablespoon of olive oil, stirring often and reducing the heat to medium, if necessary.
  • Drain, and set aside to cool.
  • Cook the onion in the same pan, stirring frequently.
  • Add the garlic, soy sauce, peanut sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
  • Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
  • To serve, allow each person to spoon a portion of the crumbles into a lettuce leaf.
  • Wrap the lettuce around the crumbles like a burrito, and enjoy!
  • *Suggestions for lunch packing: Prep the lettuce and filling separately the night before, store. In the morning keep them separate in smaller tupperware containers, along with a spoon! When it’s time to eat just spoon the filling into your lettuce so they don’t stay wrapped up and get soggy during the morning.