Spring Veggie Asian Lettuce Wraps

1 tablespoon olive oil
1 tablespoon sesame oil
1 small shallot , thinly sliced
1 clove of garlic , minced
1 tablespoon fresh ginger , thinly sliced
1 cup asparagus , chopped
1 cup cremini or button mushrooms , chopped
1 cup small broccoli florets
½ cup fresh peas

2 green onions , chopped
¼ cup water chestnuts , sliced
¼ cup hoisin sauce
1 head butter bibb, boston or iceberg lettuce
¼ cup cashews , chopped
coriander , for garnish
Toasted sesame seeds , for garnish

Heat the olive oil and sesame oil in a large skillet over medium heat.

Add the shallot, garlic and ginger and cook until fragrant and translucent, about 2 minutes. Add the asparagus, mushrooms, broccoli, and peas and cook until tender, about 5 minutes, stirring frequently. Add the green onions, water chestnuts, and hoisin sauce and cook for 1 minute.

Serve immediately, spooning the vegetable mixture into the lettuce leaves. Top with cashews, coriander and sesame seeds.

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