Heat a wok over high heat and add the oil. Stir-fry the garlic and ginger for less than one minute until fragrant. Add the diced carrot and stir-fry for two minutes or until tender. Toss in the bamboo shoots, asparagus, and mushrooms and stir-fry for another minute or two. Season with soy sauce, vegetarian oyster sauce, and sesame oil and stir well.
Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each with a sprinkle of chopped chilis, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.120ml canned Mandarin orange segments could be used in place of the three segmented oranges.