Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon peeled and grated ginger
• 2 cloves garlic, crushed and finely chopped
• 2 medium carrots, peeled and finely diced
• One 8-ounce can bamboo shoots, drained and finely diced
• 8 ounces fresh asparagus, blanched and thinly sliced
• 9 fresh shiitake mushrooms, stemmed and sliced
• 4 tablespoons light soy sauce
• 3 tablespoons vegetarian oyster sauce
• 1 tablespoon toasted sesame oil
• 2 heads butter lettuce, leaves separated
• 1 medium red Fresno chile, seeded and finely chopped
• 1 large green onion, green part only, finely chopped
• 1 small handful fresh cilantro leaves
• 3 small mandarin oranges, clementine oranges or tangerines, segmented
• 1/4 cup roasted peanuts, finely chopped or ground

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Instructions

1. Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well.
2. Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.