Ingredients for Moo Shu Shrimp
- 2 tablespoons peanut oil
- 3 teaspoons minced garlic
- Small Shrimp
- 8 ounces sliced mushrooms
- 1 cup sliced carrots
- Green Onion
- Napa Cabbage
- Low Sodium Soy Sauce
- 1 tablespoon cornstarch
- Chili Garlic Sauce
- 1/2 tablespoon hoisin sauce (for serving)
- Flour Tortillas
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How to Make Moo Shu Shrimp
- Heat 1 tablespoon peanut oil in a large skillet or wok over high heat.
- Add 1 1/2 teaspoons minced garlic and 1 pound shrimp. Stir-fry for 3 minutes, or until shrimp are pink and cooked through.
- Remove shrimp from pan and set aside, keeping warm.
- Add 1 tablespoon peanut oil to the pan.
- Add 1 1/2 teaspoons minced garlic, 8 ounces sliced mushrooms. Stir-fry for 1 minute, or until mushrooms are tender.
- Add 1 cup sliced carrots and 1/2 cup sliced onions. Stir-fry for 2 minutes.
- Add 4 cups shredded cabbage. Stir-fry for 2 minutes, or until cabbage is slightly wilted.
- In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon water, 1 tablespoon cornstarch, and 1 tablespoon chili-garlic sauce until smooth.
- Pour sauce over the cabbage mixture and stir-fry for 1 minute, or until the sauce thickens.
- Remove from heat and stir in the cooked shrimp. Toss to coat.
- Serve immediately in warm tortillas. Drizzle with 1/2 tablespoon hoisin sauce per tortilla and enjoy!
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
26g
Fat
14g
Carbs
18g
