Servings: 10 wraps

10 romaine lettuce leaves 10 romaine lettuce leaves
1 tablespoon neutral oil 1 tablespoon neutral oil
1 pound white or straw mushrooms, sliced 1 pound white or straw mushrooms, sliced
3 garlic cloves, crushed 3 garlic cloves, crushed
2 tablespoons finely grated ginger 2 tablespoons finely grated ginger
2 tablespoons dry sherry or Chinese cooking wine 2 tablespoons dry sherry or Chinese cooking wine
4 green onions, trimmed and thinly sliced 4 green onions, trimmed and thinly sliced
8 oz can water chestnuts, drained and diced 8 oz can water chestnuts, drained and diced
3 tablespoons hoisin sauce 3 tablespoons hoisin sauce
1 tablespoon soy sauce 1 tablespoon soy sauce
1/4 cup raw cashews, toasted and chopped ¼ cup raw cashews, toasted and chopped

Separate and wash the leaves then submerge them in a bowl of cold water and let them sit.
Heat the oil in a medium to large frying pan over medium high heat. Cook the mushrooms until browned. Add more oil if needed. When all the mushrooms are cooked, chop them finely.
Add the garlic and ginger to the pan with a little more oil, if necessary. Cook, stirring for 1 to 2 minutes or until fragrant, still over a medium-high heat.
Add sherry to deglaze the pan. Cook, stirring until sherry is reduced by half.
Add mushrooms, the green onions, water chestnuts, hoisin, and soy sauce. Cook 1 to 2 minutes until warm.

The one at Caesar's was made with these ingredients: straw mushrooms, pine nuts, water chestnuts, and onions.  The one at Caesar's was made with these ingredients: straw mushrooms, pine nuts, water chestnuts, and onions.
Adapted from  Adapted from
Www.lovoniwalker.com/2018/02/01/mushroom-water-chestnut-san-choy-bau-lettuce-wraps/  Www.lovoniwalker.com/2018/02/01/mushroom-water-chestnut-san-choy-bau-lettuce-wraps/