Instructions

Core the iceberg lettuce and soak the head of lettuce in a large bowl of cold water for 15 to 20 minutes. Use a plate to keep the lettuce submerged.

Heat a wok or large saute pan over high heat. Add 2 tablespoons of oil and saute the ground chicken and pork until opaque. Drain off any excess liquid. Stir in the ginger, garlic , bamboo shoots, water chestnuts and minced mushrooms and continue saute until the ingredients are dry and heated through, about 5 to 7 minutes.

In a small bowl, combine all the ingredients for the seasoning. Pour the seasoning over the minced meat and vegetables and stir-fry until well combined and the mixture begins to hold together, about 3 to 4 minutes. Remove the pan from the heat.

To assemble, drain the lettuce and pat dry, carefully separate the lettuce leaves and use scissors to cut each leaf into palm-sized circles. Reserve the excess lettuce for another use. In a small bowl, combine the hoisin sauce, water and sesame oil until smooth. Spoon the 2 tablespoons of warm minced mixture into each lettuce cup, garnish with a teaspoon of the hoisin sauce, a pinch of green onions, several cilantro leaves and pine nuts. Serve right away.