Shrimp Moo Shu
A twist on the takeout classic, with fresh seafood and Mandarin pancakes
Servings: 4
Calories: 524kcal
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.
Nutrition
Calories: 524kcal | Carbohydrates: 66.7g | Protein: 30.8g | Fat: 16.4g | Cholesterol: 183.4mg | Sodium: 1096.2mg | Sugar: 7.5g