Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

Preheat the oven to 200°. Stack and wrap the tortillas in foil and heat until warmed through.

Step 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.

Step 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.

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Aggregate Rating value: 4

Review Count: 4933

Worst Rating: 0

Best Rating: 5

Author Name: digi_brains

Review Body: This was in fact faster than waiting for delivery. And since we live near a Ranch 99, we got real moo shu pancakes. Better than take out!

Review Rating: 5

Date Published: 2017-03-31