Moo Shu Shrimp

• FAST

Ingredients

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.