Moo shu shrimp
3 tsp, divided
1 pound(s), medium size, peeled, deveined (36 to 45 shrimp per lb)
Fresh shiitake mushroom
5 oz, sliced (3 cups)
Packaged coleslaw mix (shredded cabbage and carrots)
4 medium, halved lengthwise and cut into 2-inch-long pieces
1 Tbsp, fresh, peeled, grated
2 clove(s), finely chopped
Rice wine vinegar
Low sodium soy sauce
6 oz, (8 [3/4 oz} items)
- In a large nonstick skillet, heat 2 tsp oil over medium-high. Add shrimp and cook, stirring often, until opaque, about 3 minutes. Transfer to a plate.
- Heat remaining 1 tsp oil over medium-high in same skillet. Add mushrooms and coleslaw mix. Cook, stirring often, until cabbage is crisp-tender, about 3 minutes. Add shrimp, scallions, ginger, soy sauce, garlic, and vinegar and cook, stirring often, until heated through, about 1 minute.
- Spread 1 tsp hoisin on each tortilla. Top each with ½ cup shrimp and vegetables. Roll up each tortilla and fold in 1 end to seal tortilla.
- Serving size: 2 tortillas with filling