2 to 3 heads butter lettuce
2 tablespoons oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2 by 1/4-inch thick pieces
1 cup finely sliced fresh shiitake mushrooms
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped garlic
1/2 cup finely sliced green onions
1 cup finely chopped water chestnuts
1/4 cup hoisin sauce (Chinese sweet-spicy sauce)
2 tablespoons plum sauce (Chinese duck sauce)
2 teaspoons rice wine vinegar
3/4 cup pine nuts, toasted
2 tablespoons finely chopped cilantro
1. Clean and separate the lettuce leaves. Pick through the leaves, using those that will hold a generous 2 tablespoons of the chicken filling. Place the leaves on a serving platter.
2. Heat a wok over high heat until smoking. Add the oil in a circular motion starting 3 inches up from the bottom of the wok. Add the chicken and stir-fry for 1 minute. Add the mushrooms; stir-fry for 30 seconds. Add the ginger, garlic, and green onions and stir-fry for 1 minute. Add the water chestnuts, hoisin sauce, plum sauce, and vinegar and stir-fry for 1 minute. Add the pine nuts and the cilantro. Stir to incorporate. Remove the mixture from the heat and transfer to a bowl.
3. Place 2 generous tablespoons of filling in each lettuce leaf, and roll up to eat.