I love Chinese takeout and pork moo shu is one of my favorite dishes. But as regular readers will know, I also love shrimp! What happens if I put the two together, to make Shrimp Moo Shu? All kinds of deliciousness, as it turns out! Stay with me to find out more.
What Is Moo Shu?
Moo shu is a Chinese pork stir fry dish from the Shandong province in the east of China. The recipe always contains egg and wood ear mushrooms. The name originates from these ingredients: 木耳 (mù’Ä›r), meaning wood ear mushrooms, and 樨, shu, meaning the yellow and white blossom of the osmanthus flower, which supposedly resembles scrambled eggs.
What Are Wood Ear Mushrooms?
Wood ear mushrooms are a type of edible fungus that grows out laterally from tree trunks. Its Latin name is Auricularia heimuer and it is also known, somewhat unappetizingly, as black fungus. Most usually bought dried, in sealed packets, it is a major export ingredient from China and widely available world wide to buy in Asian grocery stores. To prepare it for cooking, pour hot water over the dried black mushrooms and leave them to rehydrate for about 10 minutes before draining and chopping.
The Secret of Moo Shu
Just like any stir-fry, the secret lies in having all your ingredients ready prepared and chopped for the wok. Once you start cooking, it comes together very quickly. You don’t want to overcook one ingredient while you’re still chopping the next one.
Shrimp are especially vulnerable to overcooking. Toss with cornflour to prevent them releasing too much liquid, and lift them out of the wok as soon as you think they’re done, or even a little earlier. You’ll be adding them back at the end of the cooking to heat through again, so it doesn’t matter if they are a little undercooked.
Once you get into the rhythm, stir-fries like shrimp moo shu are easy. Make sure you have all the ingredients prepared – including sides and sauces! – then just add them into the wok in the right order, stirring all the time.
What to Serve with Shrimp Moo Shu
Moo shu is typically served with Mandarin pancakes. Mandarin pancakes are a type of flatbread quite similar to tortillas. If you can’t find Mandarin pancakes in your local Asian grocer, substitute with Mexican wheat tortillas. Alternatively, if you feel like a challenge, you can have a go at making your own. They’re not very difficult, though they do take a little time. I sometime make my own, and sometimes buy tortillas if I’m pushed for time. This recipe from the New York Times gives good instructions.
You also want to serve your moo shu with some sauce. Hoi sin sauce is typical, and that’s what I recommend. Fresh herbs, salad leaves, or cucumber are all optional additions as well.
How to Store Shrimp Moo Shu
Honestly, I wouldn’t. It is still okay to refrigerate and eat this dish up to 24 hours after cooking, but all stir-fries and especially those with shrimp are just SO MUCH BETTER when eaten fresh. If you really want to prepare ahead, chop all the vegetables and prepare all the ingredients in advance. But only turn on the range and heat the wok up when you’re ready to eat. What about leftovers? I hear you say. Don’t worry. There won’t be any.
Conclusion
If you’ve only ever had moo shu with pork before, I urge you to break the chains and give my Shrimp Moo Shu a try! Quick and easy to make, and it’s also a great way to use up odds and ends of vegetables from the crisper drawer in the fridge. Eggs and wood ear mushrooms are compulsory, but the rest is up to you! Let me know in the comments how you get on.
And more…
Looking for more shrimp recipes? Shrimp are one of my favorite things, and I’ve got you covered. Check out one of these:
- Stir-fried teriyaki shrimp
- Shrimp mango avocado salad
- Chicken and shrimp fried rice
- Cajun shrimp and sausage pasta
- Shrimp lettuce wraps
Shrimp Moo Shu
Ingredients
- 12 oz fresh raw shrimp peeled, de-veined
- 1/2 cup dried wood ear mushrooms rehydrated in hot water, and roughly chopped
- 4 oz shiitake mushrooms sliced
- 1 egg beaten
- 2 cups Napa cabbage sliced
- 1 carrot peeled, julienned
- 4 scallions chopped, whites and greens separated
- 1 tbsp cornflour
- 2 tbsp soy sauce
- 2 tbsp sesame oil
To serve
- 8 Mandarin pancakes or wheat tortillas
- hoi sin sauce
- cilantro chopped
Instructions
- Mix the shrimp with the cornflour and season with salt and pepper
- Heat half the sesame oil in a wok over high heat. Fry the shrimp rapidly until just done, only 1-2 minutes. Lift out with a slotted spoon.
- Add the other half of the sesame oil to the wok with the carrots and scallion whites. Stir fry for about 3 minutes.
- Add the shiitake mushrooms and the wood ear mushrooms. Fry for another 3 minutes.
- Add the cabbage and the scallion greens. Stir fry just until wilted, not more than 2 minutes.
- Add the egg and stir rapidly for 30 seconds until cooked through and distributed throughout the mix.
- Return the shrimp to the pan and turn off the heat. Stir through, and transfer to a serving bowl.
- Serve with pancakes, hoi sin sauce, fresh cilantro, and any other toppings of your choice.
1 Comment
Mimi Rippee
March 29, 2025 at 9:40 pmOh how fun! I love mu shoo pork, so I know I’d love this! And Mandarin pancakes are so fun. Thanks!