1. Drizzle oil into a wok or large frying pan over medium-high heat.

2. Add garlic, galangal (or ginger), chili, and shallots. Stir-fry one minute, or until fragrant.

3. Add tofu, carrot, shiitake mushrooms, cabbage, and spring   onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce and sprinkle over the sugar. Stir-fry about 1 minute.

4. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.

5. Add the bean sprouts and stir-fry briefly to mix. Remove from heat and do a taste-test for salt, adding more fish sauce if needed.

6. Cut off the stem part of the iceberg lettuce so it's easier to separate the leaves. Now place the lettuce, stir-fried filling, and the toppings on your table in separate bowls/plates, allowing guests to make their own wraps.

7. To assemble, take a whole lettuce leaf and place 1 to 2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts plus fresh bean sprouts if desired. Then wrap up and eat. (For those who like it extra spicy, fresh-cut chili can be added as another topping.)