Soak mushrooms in a small bowl of boiling water. Stand for 15 minutes. Discard soaking liquid and squeeze excess water from mushrooms. Remove stem and finely chop mushrooms.
Heat oil in a wok over medium-high heat. Add chicken mince and mushrooms, stir fry until chicken is cooked through, approximately 3 minutes. Add Five Tastes Stir Fry Shot, spring onions and zucchini, cook for a further 2 minutes.
Remove from heat and gently stir in bean shoots. Serve in lettuce leaves garnished with coriander leaves.