Chinese Recipe - Mushu Shrimp
- 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
- 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.
- 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.
- 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.
- 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.
- 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.