Moo Shu Shrimp
:
- 12 small flour tortillas
- 6 tablespoons vegetable oil
- 1 pound shelled and deveined medium shrimp
- 3 large eggs, beaten
- Salt and freshly ground pepper
- 2 tablespoons minced fresh ginger
- 1 large garlic clove, minced
- 3 ounces sliced mixed wild mushrooms
- 8 ounces shredded coleslaw mix
- 3 scallions, halved lengthwise and cut into 1-inch lengths
- 1 tablespoon hoisin sauce, plus more for serving
- Cilantro leaves, for serving
Per Serving
- Calories: 900 kcal
- Carbohydrates: 95 g
- Dietary Fiber: 6 g
- Fat: 38 g
- Protein: 42 g
- Sugars: 2 g
- Preheat the oven to 200 degrees F. Stack and wrap the tortillas in foil
and heat until warmed through.
- Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon
of the oil and heat until smoking. Add the shrimp and stir-fry over high heat
until lightly browned and cooked through, about 2 minutes. Scrape the shrimp
onto a large platter. Add 2 tablespoons of the oil to the wok. Stir the eggs,
season them with salt and pepper and add to the wok. Cook, stirring, until
large soft curds form, about 2 minutes. Scrape the eggs onto the platter with
the shrimp.
- Add 2 tablespoons of the vegetable oil to the wok. Add the ginger, garlic
and mushrooms and stir-fry over high heat until lightly browned, about 4
minutes. Add the remaining 1 tablespoon of oil. Add the coleslaw mix and
scallions, season with salt and pepper and stir-fry until the cabbage is just
wilted but still crunchy, about 4 minutes. Return the shrimp and egg to the
wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined.
Transfer the moo shu shrimp to a large bowl and serve with the warmed
tortillas, cilantro leaves and hoisin sauce.
Yield: 4 servings
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