Cut 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 rest of the lettuce for another use. Trim each leaf into a palm-sized cup. Refrigerate the lettuce cups until ready to assemble. Meanwhile, soak the mushrooms, remove stems, and mince and set aside. (I think using Boston lettuce would be easier. You don't need to do anything and it comes apart easily.)
In a small bowl, stir together the oyster sauce, soy sauces, sesame oil, sugar, cornstarch, white pepper, and egg until well mixed. Set aside.
In a wok or large, deep saute pan over high heat, heat the 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 stir-fry until the sauce thickens, about 5 minutes. Remove from the 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.
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