MOO SHU SHRIMP
Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.
Provided by lynettejs
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F
- Wrap tortillas in foil and heat until warmed through.
- Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
- Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
- Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
- Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
- Serve on warm tortillas.
Nutrition Facts : Calories 678.2, Fat 33.5, SaturatedFat 6, Cholesterol 331.6, Sodium 871.8, Carbohydrate 56.2, Fiber 5.1, Sugar 5.8, Protein 37.4
MOO SHU SHRIMP
This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.
Provided by Kim127
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
- Remove shrimp from pan and keep warm.
- Add remaining 1 tablespoon of peanut oil to pan.
- Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
- Add carrot and onions. Stir fry for 2 minutes.
- Add cabbage, cook another 2 minutes or until cabbage is wilted.
- Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
- Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
- Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.
Nutrition Facts : Calories 463.8, Fat 15, SaturatedFat 3, Cholesterol 143.3, Sodium 1523.5, Carbohydrate 56.7, Fiber 5.7, Sugar 6.6, Protein 26.1
CHINESE SHRIMP MOO SHU RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through. Remove shrimp from pan and keep warm. Add remaining 1 tablespoon of peanut oil to pan. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender. Add carrot and onions. Stir fry for 2 minutes. Add cabbage, cook another 2 minutes or until cabbage is wilted. Combine in a separate small bowl the soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce, stirring to dissolve. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat. Place 1/2 cup of shrimp mixture onto tortilla, Chinese pancake, or Mandarin pancake drizzle with hoisin sauce.
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- 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.
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