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
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