Ingredients
- 12 small flour tortillas
- 6 tablespoons veg. oil
- 1 lb. shelled and deveined medium shrimp
- 3 lg. eggs beaten
- salt and freahly ground pepper
- 2 tablespoon minced fresh ginger
- 1 lg. garlic clove, minced
- 3 ounces sliced mixed wild mushroom (1
- packed cup)
- 8 ounces shredded coleslaw mix (3 cups)
- 3 scallions, halved lengthwise and cut into 1-inch lengths
- 1 tablespoon hoisin sauce, plus more for serving
- cilantro leaves, for serving
Preparation
Step 1
preheat the oven to 200. stack the tortillas and wrap in foil. heat in the oven 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 coooked through. 2 min. scrape the shrimp onto a large platter.
add 2 tablespoons of oil to the wok. add the ginger, garlic and mushrooms and stir-fry over high heat for 4 min. until lightly browned. 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 wilted but still crunchy, about 4 min. return the shrimp and eggs to the wok. add 1 tablespoon of hoisin and stir-fry until combined. transfer to a bowl. serve with the tortillas, cilantro, and hoisin sauce.