Moo Shu Shrimp

By dyannucci

Making this one-dish meal is even faster than waiting for the Chinese food to arrive—and it's a brilliant use of packaged coleslaw mix and presliced wild mushrooms. Since you can't buy moo shu pancakes at supermarkets, flour tortillas are a perfect cross-cultural substitute.

Ingredients

• 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 (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 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.