RECIPE

Moo Shu Shrimp

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

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.

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

Ingredients

  • 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

Directions

  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.