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Heat wok or 12 inch heavy skillet (not non-stick) over moderately high heat until just smoking, then add oil, ginger, salt, and 2 T (half of them) scallions and stir-fry until just cooked through – about 2 minutes.
Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar and pine nuts and stir-fry until heated through, about 1 minute.
Transfer to a bowl and sprinkle with remaining 2 T scallions.
Serve by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.