Ingredients
12small flour tortillas
6tbspvegetable oil
1lbmedium shrimp,shelled and deveined
3large eggs
salt and freshly ground pepper
2tbspfresh ginger,minced
1large garlic clove
3ozmixed wild mushrooms,sliced
8ozcoleslaw mix,(3 cups) shredded
3scallions
1tbsphoisin sauce
cilantro leaves
Preparation
Preheat the oven to 200 degrees F. Stack and wrap the tortillas in foil and heat until warmed through. Stack and wrap the tortillas in foil and heat until warmed through.
Add 1 tablespoon of the oil and heat until smoking. Add the shrimp and stir-fry over high heat for about 2 minutes until lightly browned and cooked through. Scrape the shrimp onto a large platter.
Add 2 tablespoons of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, for about 2 minutes until large soft curds form. Scrape the eggs onto the platter with the shrimp.
Add 2 tablespoons of vegetable oil to the wok. Add the ginger, garlic, and mushrooms and stir-fry over high heat for about 4 minutes until lightly browned.
Add the remaining oil to the wok. Add the coleslaw mix and scallions, season with salt and pepper, and stir-fry for about 4 minutes until the cabbage is just wilted but still crunchy.
Return the shrimp and egg to the wok, add the hoisin sauce, and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl.
Serve with the warmed tortillas, cilantro leaves, and hoisin sauce. Enjoy!
