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