|Wine/Dry sherry||1 Tablespoon (Shao Hsing)|
|Medium shrimp||3⁄4 Pound, peeled, deveined, and diced (Raw)|
|Dried black mushrooms||6|
|Vegetable oil||2 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Carrot||1 Small, diced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Zucchini||1⁄2 Small, diced|
|Diced water chestnuts||1⁄2 Cup (8 tbs)|
|Green onions||2 , thinly sliced (Including Tops)|
|Soy sauce||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Cornstarch||1⁄2 Teaspoon, mixed|
|Toasted pine nuts/Coarsely chopped peanuts||1⁄2 Cup (8 tbs)|
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Iceberg lettuce leaves||8|
Preparation Combine marinade ingredients in a medium bowl.
Add shrimp and stir to coat.
Set aside for 30 minutes.
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and dice caps.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add shrimp and stir-fry for 1 1/2 minutes or until shrimp turn pink.
Remove shrimp from wok.
Add mushrooms, carrot, and broth and cook for 1 minute.
Add zucchini, water chestnuts, and green onions and cook for 1 1/2 minutes or until zucchini is crisp-tender.
Return shrimp to wok and add soy sauce and pepper.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Stir in pine nuts.
Transfer to a serving platter.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some shrimp mixture, wrap lettuce around filling, and eat out of hand.