Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) dry sherry (or rice wine)
  • 1 teaspoon (5 ml) cornstarch
  • 1/2 teaspoon (2.5 ml) sesame oil
  • 1 tablespoon (15 ml) vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon (5 ml) ginger, minced
  • 4 ounces (115g) shredded cabbage
  • 4 ounces (115g) sliced shiitake mushrooms (or cremini)
  • 1/2 cup (60g) shredded carrots
  • 1/2 cup (60g) sliced bamboo shoots, drained
  • 1/4 cup (30g) sliced green onions
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30 ml) hoisin sauce
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) dry sherry (or rice wine)
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) sugar
  • 1/4 cup (60 ml) water
  • 8 Mandarin pancakes (or small flour tortillas)
  • Extra hoisin sauce, for serving
  • Green onions, sliced, for garnish

Instructions:

  1. In a small bowl, combine shrimp with marinade ingredients. Let sit for at least 10 minutes.
  2. Whisk together all sauce ingredients in a small bowl. Set aside.
  3. Heat a little oil in the wok. Scramble the eggs and set aside.
  4. Heat oil in the wok over high heat. Add shrimp and stir-fry until pink and cooked through. Remove from wok.
  5. Add garlic and ginger to the wok and stir-fry until fragrant. Add cabbage, mushrooms, carrots, and bamboo shoots. Cook until vegetables are tender-crisp.
  6. Return the shrimp and scrambled eggs to the wok. Pour in the sauce and stir until everything is evenly coated and heated through. Add the green onions.
  7. While the stir-fry is finishing, warm the Mandarin pancakes (or tortillas) according to package directions.
  8. Serve the Mu Shu Shrimp mixture with warm pancakes, extra hoisin sauce, and green onions. Let everyone assemble their own wraps!