Mu Shu Shrimp

By á-1569

Ingredients

• 3 T hoisin sauce
• 1 1/2 T lower sodium soy sauce
• 1 T toasted sesame oil
• 1/2 tsp ground ginger
• 6 oz. shiitake mushrooms, stems discarded, thinly sliced
• 1 T canola oil
• 1 bunch green onions, thinly sliced
• 3 cloves garlic, minced
• 5 stalks celery, thinly sliced
• 1 1/2 lbs. shrimp, (16 to 20) chopped
• 1 T distilled white vinegar
• 16 leaves Boston or Bibb lettuce
• 1/2 c roasted cashews, chopped

Preparation

Step 1

1. In med. bowl, stir together hoisin, soy sauce, sesame oil, 1/4 tsp. ginger, and 1/4 tsp. pepper. Add mushrooms, tossing to coat. Let stand at room temp.
2. In skillet, heat oil on med. Add green onions and garlic. Cook 1 min., stirring. Add celery and mushroom mixture, including marinade. Cook 3 min. or until mushrooms are almost tender, stirring occasionally.
3. Sprinkle shrimp with 1/4 tsp. ginger and 1/4 tsp. pepper.
4. To same skillet, add shrimp, vinegar, and 2 T water. Cook 2 to 3 min. or until opaque, stirring often. Stir in cashews. Serve mixture in lettuce cups and with more hoisin, if desired