Ingredients
-
12
-
6
-
1
-
3
-
-
2
-
1
-
3
-
8
-
3
-
-
-
-
-
Directions
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., Absolutely wonderful! The preparation requires the most time. Once everything is ready to go, this dish goes together very quick. I did use egg substitute for the eggs and some additional garlic. The cilantro leaves really set the flavors off. Thanks a wonderful and quick dinner.
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Steps
|
1
Done
|
Preheat Oven to 200f |
|
2
Done
|
Wrap Tortillas in Foil and Heat Until Warmed Through. |
|
3
Done
|
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. |
|
4
Done
|
Add 2 Tablespoons Oil and Cook Eggs With a Bit of Salt and Pepper Until They Make Soft Curds. Remove to Plate With Shrimp. |
|
5
Done
|
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. |
|
6
Done
|
Return Shrimp and Eggs to Skillet With Hoisin Sauce and Combine All Ingredients Well. |
|
7
Done
|
Serve on Warm Tortillas. |
