Moo Shu Shrimp Recipe

Our Moo Shu shrimp recipe makes a quick and easy Chinese stir-fry to eat with rice. It's perfect for everyday cooking.

cook TIME 8 mins
prep TIME 7 mins
total TIME 15 mins

Course: Main CourseCuisine: Chinese

Keyword: healthy moo shu shrimp, how to make moo shu shrimp, moo shu shrimp, moo shu shrimp recipe

Servings: 4 servings

Calories: 495 kcal

Ingredients (18)

9 oz peeled shrimp from 18 oz raw shrimp
2 oz red bell pepper about half a medium, sliced
6 oz cabbage about 1/4 a medium head, sliced
1 oz dry wood ears soaked
4 oz carrot about a medium, julienned
4 oz shiitake mushrooms sliced
3 1/2 cups cooked medium-grain rice
2 medium eggs
2 tbsp canola oil
1/8 tsp salt
1 tsp ginger cut into matchsticks and minced
1 tbsp garlic about 3 cloves, minced
1 tbsp white wine
1 tbsp sesame oil
1 tbsp reduced-sodium soy sauce
1/2 tbsp oyster sauce
1/2 tsp ground black pepper
2 tbsp scallions finely chopped

INSTRUCTIONS

Heat 2 tbsp canola oil in a large skillet (or wok) over medium heat, and sauté 1 tsp ginger and 1 tbsp garlic for 30 seconds.

Minced garlic sizzling in the center of a cast-iron skillet

Add 9 oz peeled shrimp, let cook for 1 minute, then cook the other side for another minute.

Peeled shrimp seared inside a cast-iron skillet with minced garlic

Make space in the skillet. Crack 2 eggs in the space and scramble, taking about 1 minute.

A cast iron skillet with cooked shrimp on the rind, beaten egg about to set in the middle

Add 4 oz shiitake mushrooms and stir to cook for about 2 minutes

A saute of peeled shrimp, sliced mushrooms, and scrambled eggs in a cast-iron skillet

Add 4 oz carrot and 1 oz wood ears. Stir to cook for about 2 minutes.

A cast-iron skillet full of julienned wood ears, carrots, and shrimps

Add 6 oz cabbage and 2 oz red bell pepper. Stir to cook for about a minute or so.

A pile of julienned pepper, cabbage, and other ingredients in a cast iron skillet

Season with 1 tbsp white wine, 1 tbsp sesame oil, 1 tbsp reduced-sodium soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp ground black pepper, and 1/8 tsp salt. Stir for about 1 minute then remove from heat.

A small dish of salt hovering above a colorful saute held in a cast iron skillet

Sprinkle 2 tbsp scallions on top and serve with 3 1/2 cups cooked rice (divided into 4 portions).

Rice served with a colorful vegetable saute in a plate put next to a soup bowl and an orange iced drink

Nutrition