I grew up eating chinese food at Chien Garden … a magical place in Richardson, Texas. Moo Shu Pork (think chinese pork burritos) was my father’s go-to-meal. Our favorite server, Kevin, would prepare them table-side … rich sauce spread on thin tortillas, topped with pork goodness and then wrapped up with nothing more than chop sticks. Quite impressive actually.
I saw this recipe for Moo Shu Shrimp, and it brought back all the good memories.
Moo Shu Shrimp
Adapted from Food & Wine
- 12 small flour tortillas
- 6 tablespoons vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 3 large eggs, beaten
- Salt and Pepper
- 2 tablespoons fresh ginger, minced
- 1 large garlic clove, minced
- 1 cup mushrooms, sliced
- 1 cup cabbage, sliced
- 1/2 cup green onions, chopped
- 3 tablespoons hoisin sauce
- Cilantro for serving
Wrap tortillas in foil and place in the oven at 200 while you prepare the meal.
Heat a wok (or your largest saute pan) over HIGH heat. Add a little oil only after the pan is very hot. Add the shrimp and cook for about 5 minutes. Place shrimp on a large plate. Scramble eggs in the wok and set aside with the shrimp.
Chop garlic, ginger and mushrooms. Add a little more oil to the wok and saute until tender (about 4 minutes.) Add cabbage and green onions and saute for an additional 4 minutes. The cabbage should be tender but still crunchy.
Add the shrimp and cabbage back to the wok and combine together.
Remove tortillas from the oven. Spread hoisin sauce on a tortilla and top with shrimp mixture.