Step 1

Trim lettuce leaves to form small cups, then refrigerate until required.

Step 2

Drain mushrooms, trim stems, then squeeze excess water from caps. Chop mushrooms so they're similar in size to beans, onion, bamboo shoots and water chestnuts.

Step 3

Heat oil in a hot wok over high heat until surface is shimmering. Add beans, onion, bamboo shoots, water chestnut, spring onion and mushrooms, stir-fry until almost tender (2 minutes), then add oyster sauce, soy sauce, Shaoxing and sugar and a little more oil if needed, and stir-fry until coated (30 seconds). Adjust seasoning, transfer to a serving bowl, top with pine nuts, and serve with lettuce cups and plum sauce.