Instructions: Cut chicken into 1/4-inch pieces. Place in a bowl and add oyster-flavored sauce, stir to coat. Let stand for 10 minutes.

Soak mushrooms in warm water ; cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid. Trim and discard stems. Chop caps.

Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add chicken and stir-fry for one minute. Add carrots, zucchini and water chestnuts, stir fry for 30 seconds.

Add reserved mushroom soaking liquid and cook until vegetables are crisp-tender, about 2 minutes. Add wine and sesame oil, cook until heated through. Add walnuts and toss to coat.

To eat, spread Hoisin sauce on a lettuce cup, spoon in some of the chicken mixture, wrap up in lettuce cup and eat out of hand.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.