Moo Shu Shrimp

This recipe comes from the march 2007 issue of cooking light. it is a nice supper for during the week. the original recipe called for 2 tablespoons of the hoisin sauce, which i thought was too much. it has a real strong flavor, and about half that was good for us. i thought the original amount drowned out the other flavors of the recipe. the original recipe also only called for 2 teaspoons of the peanut oil, but i needed more to keep the veggies from sticking.

Steps

Heat 1 tablespoon of the peanut oil in a large skillet over high heat.

Add 1 1 / 2 teaspoons garlic and the shrimp.

Stir fry for 3 minutes or until shrimp are cooked through.

Remove shrimp from pan and keep warm.

Add remaining 1 tablespoon of peanut oil to pan.

Add remaining garlic and the mushrooms.

Stir fry for 1 minute or until the mushrooms are tender.

Add carrot and onions.

Stir fry for 2 minutes.

Add cabbage , cook another 2 minutes or until cabbage is wilted.

Combine soy sauce , 1 tablespoon water , cornstarch and chili-garlic sauce in a small bowl , stirring to dissolve.

Stir this mixture into the cabbage mixture.

Remove from heat , stir in shrimp , tossing to coat.

Place 1 / 2 cup of shrimp mixture onto tortilla , drizzle with hoisin sauce.

Wrap it up and enjoy.

Ingredients

peanut oil, garlic, small shrimp, mushrooms, carrot, green onion, napa cabbage, low sodium soy sauce, cornstarch, chili-garlic sauce, hoisin sauce, flour tortillas