• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H
MineralsCopper, Natrium, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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.


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