Instructions: 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.

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.

This recipe yields 8 wraps.

Yield: 8 wraps

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