Lettuce Wraps - Recipe

Lettuce Wraps - serves 2-4 (depending on whether this is an appetizer or served as an entree)

1 head iceburg lettuce (we used butter leaf lettuce instead ... yum!)
3 cloves garlic, minced
1 piece of ginger (thumb-sized) grated
1 red chili pepper, de-seeded and finely sliced (USE GLOVES when handling chili pepper ... it will leave a warmth on your fingers for the rest of the night otherwise)
2 shallots, finely sliced
1\2 cup firm tofu, cut into matchsticks
1 carrot, grated
4-5 shitake mushrooms, thinly sliced (I like the *idea* of shitake mushrooms, but the flavoring is pretty ... well, pungent is the best word I can think of to describe this mushroom ... don't think I'd use 'em next time).
1\2 cup shredded cabbage
3 spring onions
2 cups bean sprouts (HARD TO FIND at this time of year ... maybe I should have tried shopping at Lucky 97)
2 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp fish sauce
1 cup basil, roughly chopped
1\2 cup peanuts, chopped

1. Drizzle oil onto wok. Add garlic, ginger, chili, shallots. Add tofu, carrot, mushroom, cabbage, onions.
Add lime juice, soy sauce, fish sauce. Add bean sprouts. Mix
2. Cut off stem of lettuce.
3. Assemble wraps. Set out basil and peanuts for garnish.

This particular dish went over REALLY WELL with J. He thought it was orgasmically good. For me ... well ... despite all the flavorful ingredients, the final flavor just didn't seem fully balanced. Maybe it's because I have a sweet tooth and would have liked a teriyake-esque flavoring. This was all about the flavor of the ingredients coming through. Again ... would not use shitake mushrooms next time. Am I being too hard on this recipe??