Hoisin Chicken in Lettuce Leaves

Heat wok or 12 inch heavy skillet (not non-stick) over moderately high heat until just smoking, then add oil.

Add ginger, salt, and 2 tablespoons (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 tablespoons scallions.

Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.