Instructions: Trim the lettuce leaves with kitchen shears or a knife into neat bowl-like shapes, 4 to 5 inches across. Set the lettuce leaves on a serving platter.

Heat a large skillet or wok. Add the ground pork, break up the meat, and cook for 2 to 3 minutes, or until the meat is completely cooked through. Remove the pork from the pan and set it aside. Wipe the pan clean

Set a strainer or colander over a bowl. Heat 1 cup of the oil in the skillet or wok to 340 degrees. Add the shrimp and scallops and fry for 1 minute, or until the shrimp and scallops are translucent. Carefully pour the seafood and oil into the strainer to drain the oil.

Heat the 2 tablespoons of oil in the skillet or wok. Add the mushrooms, celery, water chestnuts, and ginger, and stir-fry over high heat for 1 minute. Add the bamboo shoots and cooked pork, and continue to stir-fry for 1 minute more. Season with 1/4 teaspoon salt.

Return the seafood to the pan and season the mixture with the rest of the salt, and the soy and oyster sauces. Add the rice wine vinegar and stir well, deglazing the pan, scraping the bottom of the pan with a wooden spoon, until the vinegar is reduced by one-third. Add the scallions and cilantro, and combine well. Add the dissolved cornstarch and continue to stir-fry for 1 minute more.

Ladle the seafood into the lettuce cups, sprinkle with the nuts, and serve.

This recipe yields 4 servings.

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