In a small bowl, combine the soy sauce and orange juice. Reserve 1/4 cup of this mixture. Place the pork in a re-sealable plastic bag. Add the remaining soy sauce mixture; seal and mix. Refrigerate for 30 minutes. Place cornstarch in small bowl. Stir in the reserved soy sauce mixture until smooth; set aside. In a wok or non-stick skillet, fry the mushrooms, green onions and snow peas in 2 teaspoons of hot canola oil for about 4 minutes until the snow peas are crisp-tender. Remove the vegetables and keep warm. Drain and discard marinade from the pork. In the same wok or skillet, stir-fry the beef in remaining canola oil for about 5 minutes. Stir in the cornstarch mixture and add to skillet. Bring this to a boil; cook and stir for about 2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with pork mixture and snow pea mixture. Serves 4.