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How to Make Moo Shu Shrimp

How to Make Moo Shu Shrimp

If you live here in America and aren’t too familiar with authentic Chinese cuisine, you’re probably used to seeing moo shu shrimp served in a wrap. Apparently, we like to make little burritos out of this stir-fry. It is served with rice, though, if you want to serve it “correctly.” Though, in a wrap sounds great, too.

We haven’t altered the recipe too terribly much, but our version does lack scrambled egg usually. With pork, it’s probably great. I’m not sure about eggs and shrimp… But I’ve never tried the combination, so I have no idea.

Moo Shu Shrimp Ingredients:

  1. 2 tbsp soy sauce
  2. 2 tbsp hoisin sauce
  3. 1/2 tsp pepper
  4. 1 tbsp sesame oil
  5. 1/2 tsp ground ginger
  6. 4+ cups (wood ear, to keep it traditional) mushroom
  7. 1/4 tbsp canola oil
  8. 1 or 2 diced or sliced scallions
  9. 1 tsp minced garlic
  10. 4+ cups shredded napa cabbage
  11. 1lb+ shrimp
  12. 1 tbsp white vinegar
  13. 1 tbsp water
  14. mixing bowl
  15. large wok or skillet

Wood ear mushrooms are chewier than normal ones!

To Make Moo Shu Shrimp:

To prepare your vegetables, slice them very thinly or dice them for best results. I like to shred cabbage and dice onions.

  • In your mixing bowl;
    stir together the soy & hoisin sauces, black pepper, sesame oil, ginger, and mushrooms.
  • Let this mixture stand at room temperature while you prepare the rest.
  • Heat the canola oil in your skillet or wok over medium or medium-high heat.
  • Cook the scallions and cabbage for a few minutes.
    The cabbage and scallions should get pretty tender before continuing.
  • Add the mushroom marinade.
  • Stir everything frequently.
  • Cook the mushrooms until they’re almost completely tender.
  • Add your shrimp, vinegar, and water to the rest of the ingredients.
  • When it is ready to eat, the last shrimp will turn pink. Don’t overcook those little sea pups! They’re best right at the point of being done.

As I said, some of us here have been enjoying moo shu shrimp in wraps to mimic Spring rolls. Others will enjoy this dish over or with rice. I’ll be enjoying it over rice before trying it as a wrap!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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