Name: "Moo Shu" Shrimp Wraps with Egg, Mushroom, Cabbage & Green Onion
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 eggs; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 3 (227g ) pkg sliced white mushrooms; 18 small flour tortillas; black pepper; garlic powder; hoisin sauce; salt; toasted sesame oil

"Moo Shu" Shrimp Wraps with Egg, Mushroom, Cabbage & Green Onion"Moo Shu" Shrimp Wraps with Egg, Mushroom, Cabbage & Green Onion — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 eggs

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

3 (227g ) pkg sliced white mushrooms

18 small flour tortillas

black pepper

garlic powder

hoisin sauce

salt

toasted sesame oil

Instructions

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add shrimp, salt, and pepper; cook, stirring occasionally, until opaque, 3-4 minutes. Transfer to a plate and loosely cover with aluminum foil. (Reserve pot for later use.)

Meanwhile, place eggs in a small bowl and whisk until smooth.

Return pot to medium-high heat, add more oil, and swirl to coat the bottom.

Add egg to the pot and scramble using a combination of stirring and folding, making sure to bring in all the mixture from the edges of the pan. Cook until no longer runny; add to the plate with the shrimp and re-cover with the foil. (Reserve pot for later use.)

Wash, dry, trim, and cut green onions crosswise into thin pieces.

Wash, dry, peel, and mince ginger.

Return pot to medium-high heat.

Once the pot is hot, add more oil and swirl to coat the bottom. Add green onion, ginger, and garlic powder; cook, stirring constantly, until fragrant, about 1 minute.

Add mushrooms, cabbage, salt, and pepper to the pot. Continue to cook, stirring occasionally, until veggies are tender-crisp, 4-5 minutes more.

Return shrimp and egg to the pot, then add hoisin sauce; stir to combine. Continue to cook the "moo shu" filling until heated through, 1-2 minutes more. Remove from heat.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide tortillas and "moo shu" filling between plates. Serve with additional hoisin sauce on the side for dipping and enjoy!

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