Moo Shu Shrimp is a delicious version of the more widely known Moo Shu Pork dish found in Chinese restaurants. This protein and vegetable one-dish meal is healthy and delicious meal. When wrapped in tortillas or Chinese Mandarin pancakes, this meal is a Chinese burrito of sorts.
When I started dating my husband, I discovered he loves moo shu pork. His parents would treat us out to dinner every once in a while, and they always ordered moo shu pork. Although you can eat the moo shu filling with rice, I think the best way to enjoy it is by wrapping it in Mandarin pancakes (thin flour pancakes – the same kind used to wrap Peking Duck) spread with sweet and tangy hoisin sauce.
I made my own Mandarin pancakes for this dinner, but you can sometimes find them in the frozen section at Asian grocery stores. Otherwise, you can substitute flour tortillas, although these will be substantially thicker.
Recently, I made Moo Shu Shrimp because we are trying to eat less meat. Since my kids were not familiar with this moo shu dish, I simply described this dish as shrimp and vegetables wrapped in a thin tortilla. They love burritos, so it was an easier way to relate to this Chinese dish.
How To Make Moo Shu Shrimp
There are a lot of different vegetables in this moo shu shrimp dish that make it colorful with lots of different textures: napa cabbage, shredded carrot, red bell pepper, shitake mushrooms and wood ear mushrooms (if you can’t find these, you can add more shitake mushrooms).
This dish is a stir-fry dish, done in steps. First, stir-fry the vegetables.
Then, scramble the eggs. Next, stir-fry the shrimp.
Finally, all the components are added back to the pan and mixed together with some soy sauce and sesame oil.
Serve with rice, or for a more traditional presentation, spread some hoisin sauce on a Mandarin pancake (or flour tortilla), put some Moo Shu Shrimp on top and roll it up. Enjoy!
Moo Shu Shrimp
- 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
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.
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.
Heat 1 tablespoon oil in wok. Scramble eggs until cooked through; transfer eggs to bowl with cooked vegetables.
Heat remaining 1 tablespoon oil in pan. Add shrimp and stir-fry until shrimp is just cooked through.
Return cooked vegetables and eggs to wok with shrimp. Add soy sauce, rice wine and sesame oil; toss well. Add scallions and toss.
Serve with hoisin sauce and Mandarin Pancakes or flour tortillas, if desired.
For low-carb option, serve with lettuce wraps.
5 Freestyle points (without pancakes)