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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