Moo Shu Shrimp
Ingredients
- 1/2 pound shrimp peeled, deveined
- 1/8 teaspoon sea salt
- 1 teaspoon rice wine
- 2 teaspoons cornstarch
- 3 tablespoons oil
- 2 large eggs
- 12 ounces napa cabbage cut into thin shreds
- 1 carrot peeled, shredded
- 1/2 red bell pepper cut into thin strips
- 6 dried shitake mushrooms rehydrated in warm water for 30 minutes, trimmed, cut into strips
- 1/3 cup rehydrated wood ear mushrooms cut into bite-size pieces; substitute more shitake mushrooms if you prefer
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 2 scallions cut into 1" lengths
Instructions
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In a medium bowl, mix together shrimp, salt, rice wine and cornstarch; let marinate 20-30 minutes while you prepare the rest of the dish.
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Heat 1 tablespoon oil in non-stick wok or pan. Add napa cabbage, carrot, pepper, shitake mushrooms and wood ear mushrooms; stir-fry until cabbage is just done. Transfer vegetables to a large bowl. Rinse and clean wok.
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Heat 1 tablespoon oil in wok. Scramble eggs until cooked through; transfer eggs to bowl with cooked vegetables.
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Heat remaining 1 tablespoon oil in pan. Add shrimp and stir-fry until shrimp is just cooked through.
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Return cooked vegetables and eggs to wok with shrimp. Add soy sauce, rice wine and sesame oil; toss well. Add scallions and toss.
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Serve with hoisin sauce and Mandarin Pancakes or flour tortillas, if desired.
Recipe Notes
For low-carb option, serve with lettuce wraps.
5 Freestyle points (without pancakes)