Recipes

Moo Shu Shrimp

Name: Moo Shu Shrimp
Total time: 40 min
Ingredients: 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

4.0

(4,931)

Add your rating & review

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.

By Grace Parisi

Updated on May 16, 2017

Total Time:

40 mins

Yield:

4

Ingredients

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

Directions

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.

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.