Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons (30 ml) vegetable oil
  • 1 cup (150 g) shiitake mushrooms, thinly sliced
  • 1 cup (150 g) napa cabbage, shredded
  • 1 medium carrot, julienned
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) ginger, minced
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) oyster sauce
  • 1 teaspoon (5 g) sesame oil
  • 8-10 Moo Shu pancakes or thin flour tortillas
  • Additional green onions for garnish (optional)

Instructions:

  1. Prepare Ingredients: Peel and devein shrimp; slice mushrooms, shred cabbage, and julienne carrot.
  2. Heat Oil: In a wok or large skillet, heat vegetable oil over medium-high heat.
  3. Sauté Aromatics: Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
  4. Cook Shrimp: Add shrimp to the pan; cook until pink and opaque, about 2-3 minutes.
  5. Add Vegetables: Stir in mushrooms, cabbage, and carrots; sauté for another 3-4 minutes until vegetables are tender.
  6. Season Filling: Stir in soy sauce, oyster sauce, and sesame oil. Mix well and cook for an additional minute.
  7. Warm Pancakes: In a separate skillet, warm Moo Shu pancakes or tortillas over low heat for about 1 minute on each side.
  8. Serve: Spoon the shrimp mixture onto the pancakes, garnish with green onions, and roll up or fold to serve.