Chinese Recipe - Mushu Shrimp

Ingredients:

• 1 lb. shrimp, cleaned, and deveined
• 1 tbsp. garlic, minced
• 1 tbsp. ginger, minced
• 1 c. Shiitake mushrooms
• 2 c. white cabbage, shredded
• 3/4 c. bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
• 3/4 c. wood ear mushrooms, julienned, and rehydrated for 30 mins. in 1 c. water
• 1 c. Hoisin sauce
• 3 eggs, beaten lightly
• 1 bunch scallions, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through white part. Immediately submerge in ice water, and they will fan out, becoming "brushes")
• 4-6 Chinese pancakes, steamed hot
• Salt and freshly cracked black pepper
• Canola or Grapeseed oil, to cook

Directions:

1. In a wok filled with 1 c. oil, bring to high temperature, and add the
   shrimp. Using a strainer, quickly move around the shrimp. Set aside.
2. Leave 2 tbsp. of oil in the wok, and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked shrimp.
3. With remaining oil in wok, stir fry the garlic, ginger, and Shiitake
   mushrooms until soft, about 2-3 mins., and season with salt
   and freshly ground black pepper.
4. Add the cabbage, bamboo shoots, and Wood Ear mushrooms, and continue stir frying 2-3 mins. Add 1/2 of the Hoisin sauce, and check for flavor.
5. Meanwhile, in a steamer, heat the pancakes until hot. Lay individual pancakes on plates, and paint on Hoisin sauce on with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes, and roll up.

Submitted by : Pauline P.