In a large skillet over medium heat, add oil, heat, stir in mini pieces, cook for 2 minutes. Add ginger, garlic, green onion, heat for 2 minutes, stirring once. Add water chestnuts and bamboo shoots, stir, heat 3 minutes, stirring occasionally. Remove from heat, cover, and hold warm.
Blend hoisin sauce, sesame oil, vinegar, season to taste with cayenne pepper. If desired, add soy sauce to taste. Stir sauce into mixture.
Lay out lettuce leaves, (12 small or 6 large leaves) portion mixture on each and garnish with carrot, chopped cilantro or mint. Serve open face or taco style. Enjoy!