- 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
How to make this recipe
- 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.
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.