Chinese Shrimp Moo Shu Recipe 415

MOO SHU SHRIMP

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.

MOO SHU SHRIMP

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.

CHINESE SHRIMP MOO SHU RECIPE - (4.1/5)

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 CHICKEN

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.