This is a totally yummy, fast way to approximate Chinese take out! I would have preferred another protein, shrimp isn't something I usually crave, but it was great! The boys inhaled it! If I didn't have to thaw and clean the shrimp, this would have been a snap!
12 small flour tortillas
6 tablespoons vegetable oil
1 pound shelled and deveined medium shrimp
3 large eggs, beaten
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
1 large garlic clove, minced
3 ounces sliced mixed wild mushrooms (1 packed cup)
8 ounces shredded coleslaw mix (3 cups)
3 scallions, halved lengthwise and cut into 1-inch lengths
1 tablespoon hoisin sauce, plus more for serving
Cilantro leaves, for serving
1. Preheat the oven to 200°. Stack and wrap the tortillas in foil and heat until warmed through.
2. Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon of the oil and heat until smoking. Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes. Scrape the shrimp onto a large platter. Add 2 tablespoons of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, until large soft curds form, about 2 minutes. Scrape the eggs onto the platter with the shrimp.
3. Add 2 tablespoons of the vegetable oil to the wok. Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes. Add the remaining 1 tablespoon of oil. Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes. Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.