Moo Shu Shrimp Recipes
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.
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
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