Heat a wok over a high heat, and add 2 tablespoons groundnut oil. Add the eggs, and cook until scrambled. Remove them from the wok to put aside. Wipe the pan clean.
Reheat the wok, and add the remaining groundnut oil. Stir-fry the garlic, and ginger, for a few seconds, and then add the chicken, and cook for 1 minute, or until the pieces start to turn slightly brown. Then, add the rice wine or sherry, and stir well. Stir-fry for a few more seconds, and then add the dried mushrooms, and carrot. Stir-fry for 1 minute.
Add the gherkins, the dried wood ear mushrooms, the bamboo shoots, and the dry-roasted peanuts to the wok, and mix well. Stir in the scrambled eggs. Season with the light soy sauce, sesame oil, and white pepper, and transfer the chicken to a serving dish.
To serve: place the dish in the center of the table with the lettuce leaves on the side. Stuff each lettuce leaf with the filling, and enjoy.
NotesMu shu stir-fried pork originates from the north of China, and was originally a stir-fried dish of finely chopped pork and Chinese cabbage that was served stuffed in wheat flour pancakes or soft steamed wheat flour buns. I have decided to vary the dish and instead use tinned bamboo shoots, diced chicken, crunchy wood ear mushrooms and dry-roasted peanuts. Serve with ready bought wheat flour pancakes or buy an iceberg lettuce and use the leaves as 'wraps' for the chicken. Instead of the mustard greens or gherkins, you could use courgettes they won't have the same intense flavour, but will give texture.