Mushrooms in Lettuce Wraps

• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar or other vinegar
• 1 tablespoon red wine or dry sherry
• 1 1/2 teaspoons sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cornstarch
• 16 medium to large Chinese or Japanese dried mushrooms, about 2 inches in diameter, soaked in warm water until softened, about 45 minutes
• 2 tablespoons vegetable oil
• 4 celery stalks, strings removed with a vegetable peeler, finely diced to make 1 cup
• 3 carrots, peeled and finely diced to make 1 cup
• 4 scallions, white and green parts, trimmed and minced to make 3/4 cup
• 2 ounces firm tofu, finely diced
• 1 teaspoon dark sesame oil
• 2 to 3 tablespoons lightly toasted pine nuts
• 8 to 12 whole bibb, Boston or iceberg lettuce leaves
• Hoisin sauce as needed

1. For the sauce: In a small bowl, whisk together the soy sauce, vinegar, wine, sugar and pepper.
2. In another small bowl, stir together the cornstarch with 1 tablespoon water.
3. Set bowls aside.
4. For the filling: Drain mushrooms, trim tough stalks and finely dice mushrooms; there should be about 1 1/2 cups.
5. Place a large wok over high heat and add oil.
6. When oil is hot, add mushrooms, celery, carrots and scallions.
7. Stir-fry until celery and carrots are crisp-tender, about 45 seconds.
8. Add soy sauce mixture and stir for 20 seconds.
9. Add cornstarch mixture and stir until thickened, about 30 seconds.
10. Add tofu and toss gently, being careful not to break up tofu.
11. Add sesame oil and toss again.
12. Transfer to a serving bowl and sprinkle with pine nuts.
13. To serve, place bowl of mushroom filling alongside a platter of lettuce leaves and a small bowl of hoisin sauce.
14. Spread about 1/4 teaspoon hoisin sauce in center of each lettuce leaf and add 2 tablespoons of mushroom mixture.
15. Roll up leaf and eat with your fingers.

soy sauce, red wine vinegar, red wine, sugar, freshly ground black pepper, cornstarch, chinese, vegetable oil, celery stalks, carrots, scallions, firm tofu, dark sesame oil, nuts, bibb, hoisin sauce

Taken from cooking.nytimes.com/recipes/1014241 (may not work)