Minced Chicken in Lettuce Cups

Cut out the stem from the base of the lettuce and discard. Immerse the lettuce head in a large bowl of very cold water and let soak for 30 minutes. Remove from the water and separate 20 leaves, reserving the remaining lettuce for another use. Trim each leaf into a palm-sized cup. Refrigerate the lettuce cups until ready to assemble. Meanwhile, soak the mushrooms and then mince and set aside.

In a small bowl, stir together the oyster sauce, dark and light soy sauces, sesame oil sugar, cornstarch, white pepper, and egg until well mixed. Set aside.

In a wok or large, deep saut pan over high heat, heat the canola oil until very hot. Add the ginger and garlic and stir-fry until light golden brown, 15-20 seconds. Add the chicken and pork and stir-fry until the meat turns opaque, 5-7 minutes. Pour off any liquid that has collected in the bottom of the pan.

Return the pan to high heat, add the bamboo shoots, water chestnuts, and mushrooms, and stir-fry until any moisture has evaporated, 3-4 minutes. Stir in the oyster sauce mixture and continue to sir-fry until the sauce thickens, about 5 minutes. Remove from heat.

In a measuring cup, mix the hoisin sauce with 1 tablespoon warm water. Thinly slice the green onions on the diagonal. Arrange the lettuce cups on a large platter. Spoon a heaping tablespoon of the hot chicken mixture into each lettuce cup, drizzle with a little hoisin sauce and top with the green onions and pine nuts, dividing evenly. Serve at once.

Makes 5 servings.