Thai Vegetable Lettuce Wraps

Serves 4 as an appetizer/2 as a main course
1 Head iceberg lettuce
4 cloves garlilc
1 thumb-size piece ginger, grated
1 jalepeno seeded and thinly sliced
2 shallots, thinly sliced
4 carrots, shredded
1 cup of slice mushrooms
1 eggs, beaten
1/2 head cabbage, shredded
6 scallions, sliced lengthwise
1 cup alfalfa sprouts
zest and juice of one lime
1 tbsp chopped lemongrass
2 tbsp low sodium soy sauce
2 tbsp fish sauce
2 tbsp oyster sauce
1/4 cup roughly chopped dry roasted peanuts

Heat oil in a large frying pan or wok. Add gar;oc. ginger and shallots; cook for 1 minute. Add rest of the vegetables stir fry while adding lime zest and juice, soy sauce, fish sauce, oyster sauce. Stir fry for 1 minute, push ingredients to side of pan and add beaten egg, stir frying quickly. Add bean sprouts and stir for one minute. Remove from heat. Serve 2 heaping tablespoons in each lettuce leaf. Garnish with chopped nuts, wrap and eat.

Number of Servings: 2

Recipe submitted by SparkPeople user BKNY11216.