1. Place meat in a bowl with oyster sauce; stir to coat. 2. let stand for 10 minutes. 3. Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid. 4. Trim and discard stems. 5. Chop caps. 6. Place a wok over high heat until hot. 7. Add cooking oil, swirling to coat sides. 8. Add ginger and cook, stirring, until fragrant, about 10 seconds. 9. Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes). 10. Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds. 11. Add mushrooms and reserved mushroom soaking liquid. 12. Cook until vegetables are crisp-tender, about 2 minutes. 13. Add sherry/wine and sesame oil; cook until heated through. 14. If using, add walnuts and toss to coat. 15. To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand. 16. For spicier palates, top with Asian chili sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
