My F&W
quick save (...)
Moo Shu Shrimp
© Tina Rupp

Moo Shu Shrimp

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST

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.

  1. 12 small flour tortillas
  2. 6 tablespoons vegetable oil
  3. 1 pound shelled and deveined medium shrimp
  4. 3 large eggs, beaten
  5. Salt and freshly ground pepper
  6. 2 tablespoons minced fresh ginger
  7. 1 large garlic clove, minced
  8. 3 ounces sliced mixed wild mushrooms (1 packed cup)
  9. 8 ounces shredded coleslaw mix (3 cups)
  10. 3 scallions, halved lengthwise and cut into 1-inch lengths
  11. 1 tablespoon hoisin sauce, plus more for serving
  12. Cilantro leaves, for serving
  1. Preheat the oven to 200°. Stack and wrap the tortillas in foil and heat until warmed through.
  2. 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.
  3. 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.

Suggested Pairing

German Rieslings typically have a zesty acidity and hint of sweetness that are terrific with the filling and hoisin sauce in this moo shu dish.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.