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DIRECTIONS

Rinse the dried mushrooms and place in a medium-sized bowl with the cold water. Let stand until soft (about 1 hour). Drain the soaked mushrooms and squeeze out as much moisture as possible. Remove the stems and cut the caps into 1/4-inch cubes. Set aside.
Separate the lettuce leaves and wash thoroughly. Spread on absorbent paper towels and allow to dry.
In a small bowl, combine the hoisin sauce, soy sauce, and sherry. Blend well and set aside.
In a wok, heat the canola oil over medium-high heat until it is hot but not smoking. Add the scallions, carrots, and mushrooms. Stir-fry for 1 minute. Add the garlic and ginger, and stir-fry 1 minute more.
Increase the heat to high, then stir in the water chestnuts, peas, and snow peas. Stir-fry for 1 minute. Using a slotted spoon, remove the vegetables to a medium-sized bowl and set aside.
Reduce the heat and add the hoisin mixture to the wok. Heat for 30 seconds, then return the vegetables to the wok and stir-fry until they are very hot. Add the sesame oil and pine nuts, mix well, then transfer the vegetables to a large, shallow platter.
Arrange the lettuce leaves on a small serving plate or in a basket and place on the table next to the stir-fried vegetables. Each diner should place a lettuce leaf on his plate, spoon a portion of the vegetables in the center, and roll up the leaf.