Moo Shu Shrimp Recipe
- cook TIME 8 mins
- prep TIME 7 mins
- total TIME 15 mins
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.
Add 9 oz peeled shrimp, let cook for 1 minute, then cook the other side for another minute.
Make space in the skillet. Crack 2 eggs in the space and scramble, taking about 1 minute.
Add 4 oz shiitake mushrooms and stir to cook for about 2 minutes
Add 4 oz carrot and 1 oz wood ears. Stir to cook for about 2 minutes.
Add 6 oz cabbage and 2 oz red bell pepper. Stir to cook for about a minute or so.
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.
Sprinkle 2 tbsp scallions on top and serve with 3 1/2 cups cooked rice (divided into 4 portions).