Created by ForeverMama on November 1, 2022
Step 1: In a small bowl, soak the mushrooms in warm water to cover for 20 - 30 minutes until soft. Drain, reserving the soaking liquid for another use. Remove and discard the mushroom stems. Finely chop the mushrooms and set aside.
Step 2: Preheat oven to 325-degrees F.
Step 3: Spread the pine nuts on a baking sheet and toast until they are golden, 8 minutes, stirring several times so the nuts color evenly. Set the nuts aside to cool.
Step 4: Combine the cornstarch, sugar, pepper, and salt in a small bowl. Mix the sherry, then the hoisin sauce. Add the chicken broth and sesame oil. Set the seasoning sauce aside, leaving the spoon in the bowl.
Step 5: Gently lift 2 or 3 layers of lettuce from 1 of the halves, keeping them as cup-shaped as possible, then lift off another set of layers. Repeat, using the other half of the lettuce. Set a lettuce cup on 1 of 4 plates, and refrigerate the remaining lettuce for another use.
Step 6: Set a wok over the highest possible heat and drizzle with the peanut oil. Stir-fry the salmon 1 minute. Remove it to a plate. Stir-fry the celery, bell pepper, jicama (or water chestnuts), garlic, ginger, and chopped mushrooms for 30 seconds. Return the salmon to the wok. Cook until the sauce thickens, 1 minute, and mix in the nuts. Spoon the stir fry over the lettuce and serve immediately.