Moo Shu Shrimp Wok This Way to Deliciousness

Recipe Introduction

Quick Hook

Ever wondered what is moo shu shrimp ? Honestly, I asked myself that for ages. This recipe delivers a symphony of sweet, savory, and slightly tangy flavors.

Think of it like a Chinese takeaway but elevated!

Brief Overview

The traditional Moo Shu dish originates from Northern China. It's a stir fry wrapped in thin pancakes. This Easy Moo Shu Shrimp version is ready in under an hour.

The recipe yields about 4 servings - perfect for a family dinner!

Main Benefits

This Moo Shu Shrimp recipe is packed with protein and veggies. It's a fantastic way to sneak in those extra nutrients.

Serve it for a fun, interactive dinner party. Authentic Moo Shu Shrimp is just so much better than takeaway!

Ready to find out more about what makes this recipe special?

look into into Deliciousness: Moo Shu Shrimp Ingredients

Let’s get real, the key to any great dish is quality ingredients. For this Homemade Moo Shu Shrimp , we're using juicy shrimp and vibrant veggies.

Make sure you have a good Hoisin sauce on hand!

For the shrimp marinade, you'll need: 1 lb of shrimp, 1 tablespoon of soy sauce, 1 teaspoon of rice wine vinegar, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and a pinch of white pepper.

This marinade will transform your shrimp into tender little flavour bombs.

Next up, gather your stir fry staples: vegetable oil, garlic, ginger, shiitake mushrooms, shredded cabbage, carrots, and green onions. Don't forget eggs for a classic touch! And of course, Mandarin pancakes are a must.

You can even try making them yourself if you're feeling brave.

The sauce is equally important for the flavour so use the best you can buy, for this we need Hoisin Sauce .

Soy sauce, rice wine vinegar, sugar, and sesame oil. Feel free to adjust the amount of each ingredient to match your taste! A little more Hoisin never hurt anyone.

The Shrimp stir fry sauce brings it all together!

Last but not least, grab your Shrimp and pancake wraps , garnish. Fresh green onions add that final touch of freshness.

And I like to drizzle a bit of sesame oil for extra flavour. I also recommend that you choose to serve your dish with Green tea.

It's so soothing to drink and complements well your meal!

Ingredients & Equipment for the Best Moo Shu Shrimp

Right, let's talk about the bits and bobs you'll need to nail this Moo Shu Shrimp recipe . Honestly, it's easier than building IKEA furniture, I promise.

And hey, understanding what ingredients are fundamental for this dish will help you cook this and adapt Chinese shrimp recipes easily.

Main Ingredients

• Shrimp: 1 lb (450g) large shrimp, peeled and deveined. Go for plump, firm shrimp. They should smell fresh, not fishy. No one wants dodgy shrimp.
• Soy Sauce: 1 tablespoon for the marinade, 2 tablespoons for the sauce. Use a good quality one, it really makes a difference.
• Rice Wine Vinegar: 1 teaspoon for the marinade, 1 tablespoon for the sauce.
• Cornstarch: 1 teaspoon (cornflour if you're British!) for the marinade. This helps the shrimp get lovely and tender.
• Sesame Oil: 1/2 teaspoon for the marinade, 1/2 teaspoon for the sauce, plus extra for serving (optional). That nutty flavour? Divine!
• Vegetable Oil: 2 tablespoons for stir frying.
• Garlic: 2 cloves , minced. Gotta have that garlicky punch!
• Ginger: 1 inch , grated. Fresh ginger is where it's at.
• Shiitake Mushrooms: 1 cup , sliced.
• Cabbage: 1 cup , shredded. I like using green cabbage, but you do you.
• Carrots: 1/2 cup , sliced.
• Green Onions: 1/2 cup , sliced, plus extra for garnish.
• Eggs: 4 large eggs , lightly beaten.
• Hoisin Sauce: 1/4 cup . This is the star of the show! Look for a good quality one. Easy Moo Shu Shrimp starts with a great sauce!
• Sugar: 1 teaspoon .
• Mandarin Pancakes: 12 . store-bought or homemade. You can actually make these Homemade Moo Shu Shrimp using Mandarin pancakes .

Seasoning Notes

Forget bland. This recipe is all about flavour. The combo of soy sauce, Hoisin, and sesame oil is magic. Plus, ginger and garlic are always a winning pair.

If you're feeling adventurous, a tiny pinch of red pepper flakes will add a kick. No rice wine vinegar? Apple cider vinegar will do in a pinch, but try and get the real deal for that authentic taste! And in the Authentic Moo Shu Shrimp experience, aromatics like sesame oil, vinegar, and garlic play a vital role.

Equipment Needed

You don't need a fancy wok to make this, though it helps. A large skillet will do just fine. You'll also need a few bowls, a whisk, and a serving platter.

If you're using store-bought pancakes, a steamer is handy for warming them up. If you're thinking, what is moo shu shrimp without the right gear? Don’t stress! You are gonna make it! It is a Shrimp stir fry that is within anyone's reach!

So there you have it! All the Moo Shu Shrimp ingredients and equipment you need. Now, let's get cooking and serve some fantastic shrimp and pancake wraps !

Moo Shu Shrimp: Your New Favourite Weeknight Dinner!

Honestly, what is Moo Shu Shrimp if not a flavour bomb wrapped in a pancake? I remember the first time I tried it at a dodgy Chinese takeaway in Camden.

It blew my mind. Now, I make my own!

It's simpler than you think and totally worth it. Forget bland takeaway! This Easy Moo Shu Shrimp recipe will have you ditching the delivery apps.

We are talking succulent Shrimp Stir fry with the perfect salty sweet sauce. Plus, it's surprisingly healthy with all those veggies. Let’s dive in!

Prep Steps: Get Your Mise En Place On!

Essential prep work is key for a smooth cooking experience. Roughly 30 minutes before cooking, peel and devein 1 lb (450g) large shrimp .

Next, slice your veggies. I like to batch them to save time. Remember: sharp knives!

Also, create the marinade in a small bowl. Mix together the Moo Shu Shrimp ingredients . Don't skip it! Marinating plumps up the shrimp.

Lastly, safety first! Wash your hands. Be careful when handling raw shrimp, and keep raw and cooked ingredients separate.

step-by-step: Wok This Way!

Here is the easy way to cook this Authentic Moo Shu Shrimp :

1. Marinate the shrimp in the soy sauce, rice wine vinegar, cornstarch, sesame oil, and white pepper for 15 minutes .
2. Mix the Hoisin sauce , soy sauce, rice wine vinegar, sugar, and sesame oil for your sauce.
3. Scramble 4 large eggs lightly in your wok. Remove and chop.
4. Stir fry garlic and ginger in 2 tablespoons vegetable oil for 30 seconds .
5. Add the sliced mushrooms, cabbage, and carrots. Stir fry for 3- 5 minutes , til softened.
6. Add shrimp and stir fry for 2- 3 minutes , until pink and cooked.
7. Return eggs to the wok, add sauce, and toss to combine.

Warm your Mandarin pancakes according to the package. Assemble and enjoy your Shrimp and pancake wraps !

Pro Tips: Level Up Your Moo Shu Game

Want next level Homemade Moo Shu Shrimp ? Here are a few tips. First, high heat is your friend . Make sure the wok is screaming hot.

Also, don't crowd the pan! Cook in batches if you need to. This is especially useful when making Chinese shrimp recipes .

Lastly, the marinade is not optional . It plumps up the shrimp and adds tons of flavour.

Recipe Notes for the Best Moo Shu Shrimp

Okay, so you're about to dive into this awesome Moo Shu Shrimp recipe ? Wicked! Before you get your wok on, let's chat about a few things that'll make your life easier and your dinner tastier.

Honestly, sometimes the smallest tips make the biggest difference, you know?

Serving Suggestions: Plating and Presentation

Right, you've nailed the shrimp stir fry , now how do you make it look like a restaurant meal? Plating is key.

Pile the Moo Shu Shrimp mixture onto a nice platter. Arrange your warm Mandarin pancakes nicely to the side. Add a sprinkle of sliced green onions for that fresh pop of color.

And don't forget a little bowl of extra Hoisin sauce for dipping! Fancy, eh?

Thinking of drinks? A light, crisp beer works wonders. Or, for a non-alcoholic option, try green tea. It cleanses the palate, ready for the next delicious bite.

Storage Tips: Keepin' it Fresh

Leftover Easy Moo Shu Shrimp ? No worries! Pop it in an airtight container and into the fridge. It'll keep for about 3 days.

Reheating is a breeze; just warm it up in a wok or skillet over medium heat. If it's a bit dry, add a splash of water or chicken broth.

Freezing isn't ideal as it can affect the texture of the vegetables, but you can totally freeze the Moo Shu Shrimp filling if you need to.

Just make sure to let it cool completely first. Thaw it overnight in the fridge.

Variations: Spice it Up or Keep it Simple

Fancy a bit of a twist? Want to know what is moo shu shrimp but vegetarian? Swap the shrimp for tofu! Press the tofu well to remove excess water.

Marinate and stir fry it just like the shrimp. Boom! Veggie delight!

Also, if you are on a gluten-free diet, use tamari instead of soy sauce. It's a great like for-like swap.

Seasonal ingredient swaps are also fun. In autumn, add some butternut squash to the stir fry mix. Or, in spring, throw in some asparagus.

Nutrition Basics: Goodness in Every Bite

Moo Shu Shrimp is actually pretty good for you. I mean, it's packed with protein from the shrimp. Plus, loads of veggies! You get a decent dose of vitamins and minerals.

Just watch out for the sodium content in the sauces.

I would say homemade moo shu shrimp wins when it comes to nutritional value.

Listen, tackling the Authentic Moo Shu Shrimp can be daunting, but it's definitely doable! Experiment with the Moo Shu Shrimp ingredients until you find your perfect blend.

Enjoy those shrimp and pancake wraps with your loved ones, and don't worry about making mistakes along the way. Cooking is all about learning and having fun.

You’ve got this! Happy cooking, mate!