Moo Shu Shrimp
Moo Shu shrimp is a delicious variation of the traditional northern Chinese Moo Shu pork dish. The meal combines beautiful flavors of saltiness, subtle sweetness, a lovely earthy texture from the mushrooms as well as a little bit of acidity.
What is Moo Shu shrimp?
Moo Shu shrimp is a Northern Chinese dish made with shrimp instead of pork. Moo Shu pork is a traditional Chinese stir-fry with pork, mushrooms and egg and seasoned with ginger, garlic and scallions. In the Westernized version of the dish, pork is replaced with chicken, tofu or shrimp. In these newer variations of the dish, different vegetables are added to the stir-fry, such as cabbage, celery, carrots and so on.
Vegetables
In this recipe of Moo Shu shrimp, we use a number of different vegetables such as bell peppers, cabbage, celery, carrots, shallots and delicious, earthy mushrooms. The vegetables give such a beautiful flavor to the dish and act as a great texture for the crunchiness of the meal.
Shrimp
Traditionally, the dish is made with pork. However, the shrimp makes the meal light, fresh and gives the dish traces of sweetness with every bite.
Sauce
The sauce is a mixture of sesame oil, soy sauce, oyster sauce, rice wine and hoisin sauce. Once mixed and added to the stir-fry, the sauce gives the dish a salty, acidic flavor with sweet undertones.
What does Moo Shu shrimp taste like?
Moo Shu shrimp has a lovely crunch with every bite from the vegetables in the stir-fry. It has a little bit of saltiness and acidity from the sauce which come from the soy sauce and rice wine. There are also undertones of sweetness in the dish from the hoisin sauce, shrimp and vegetables.
What is served with Moo Shu shrimp?
Traditionally, this meal was be served with rice, noodles or tofu. In different versions of this dish, Moo Shu shrimp is served in a Chinese pancake or a flour tortilla.
How can I store Moo Shu shrimp?
Store the mixture of Moo Shu shrimp in an air-tight container in the fridge for up to 4 days. Add half a tablespoon of soy sauce and half a tablespoon of sesame oil when reheating the Moo Shu shrimp mixture in the wok.
Moo Shu Shrimp
Moo Shu shrimp is a delicious variation of the traditional northern Chinese Moo Shu pork dish. The meal combines beautiful flavors of saltiness, subtle sweetness, a lovely earthy texture from the mushrooms as well as a little bit of acidity.
Cuisine
American-Chinese
Serves
8
Prep time
20 min
Cook time
20 min
Total time
40 min
Calories
172 kcal
Cuisine
American-Chinese
Serves
8
Prep time
20 min
Cook time
20 min
Total time
40 min
Calories
172 kcal
Ingredients
- 3 cloves minced garlic
- 2 tablespoons minced ginger
- 7 ounces sliced shiitake mushrooms
- 7 ounces sliced brown mushrooms
- 7 ounces shredded cabbage
- 1 sliced bell pepper
- 2 sticks chopped celery (1-inch pieces)
- 1 carrot julienned
- 3 chopped scallions (1-inch pieces)
- 14 ounces peeled shrimp
- 3 eggs
- 8 Chinese pancakes (or flour tortillas)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon oyster sauce
- 1 tablespoon hoison sauce
- 1 tablespoon rice wine (or white wine)
Instructions
- Add a drizzle of cooking oil to a wok on medium-high heat. Add 14 ounces of peeled shrimp to the wok and fry until the shrimp are pink and browning (roughly 5 minutes, 10-15 minutes if shrimp are frozen).
- Once the shrimp are cooked and placed in a separate bowl, add another drizzle of cooking oil to the wok on medium-high heat and crack in all 3 eggs into the wok. Mix the eggs with a spatula until the eggs form small curds (roughly 2-3 minutes). Move the eggs onto the separate plate with the shrimp.
- Add another drizzle of cooking oil to the wok on medium-high heat and add all 3 cloves of minced garlic, 2 tablespoons of minced ginger and 7 ounces of shitake mushrooms and brown mushrooms. Stir-fry for roughly 4-5 minutes and then add the cabbage, celery, carrot, bell pepper and scallions. Mix and cook all the vegetables for roughly 2 minutes.
- Add in all the sauces, mix in 1 tablespoon soy sauce, 1 tablespoon sesame oil, ½ tablespoon oyster sauce, 1 tablespoon hoisin, 1 tablespoon rice wine. Stir-fry all the vegetables in the sauce for roughly 5 minutes until the bell peppers, carrots and cabbage have softened a little bit. Mix in the shrimp and egg and incorporate all ingredients together so that everything is thoroughly covered in sauce.
- For the chinese pancakes or flour tortillas, stack and wrap them in tin foil and heat them in the oven on 300°F. Wrap the mixture in the warm pancakes and enjoy!
Nutrition
- Calories 172 kcal|
- Carbohydrates 13.53 g|
- Protein 12.01 g|
- Fat 8.04 g|
- Saturated fat 1.29 g|
- Cholesterol 61.44 mg|
- Sodium 499.26 mg|
- Fiber 2.67 g|
- Sugar 3.79 g|