Chinese Shrimp Moo Shu

This Chinese Shrimp Moo Shu recipe is adapted from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.

Photo by Deb A.
Adapted from food.com
None

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from food.com

Ingredients

  • 2

    tablespoons peanut oil, divided

  • 1

    tablespoon minced garlic, divided

  • 1

    pound small shrimp, peeled and deveined

  • 2

    cups mushrooms, thinly sliced

  • 1

    cup carrot, shredded

  • 1/2

    cup green onion, chopped

  • 6

    cups Napa cabbage, shredded

  • 2

    tablespoons low sodium soy sauce

  • 2

    teaspoons cornstarch

  • 1

    teaspoon chili-garlic sauce (or Sriracha)

  • 2

    teaspoons hoisin sauce

  • 4

    8" flour tortillas, Chinese pancakes or Mandarin pancakes

Directions

Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through. Remove shrimp from pan and keep warm. Add remaining 1 tablespoon of peanut oil to pan. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender. Add carrot and onions. Stir fry for 2 minutes. Add cabbage, cook another 2 minutes or until cabbage is wilted. Combine in a separate small bowl the soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce, stirring to dissolve. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat. Place 1/2 cup of shrimp mixture onto tortilla, Chinese pancake, or Mandarin pancake drizzle with hoisin sauce.

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