I rarely suffer from writer’s block. Spitting out words is infrequently the problem — it’s how they sound and work together that’s more of an issue for me. Last year, I wrote a two-page essay in 15 minutes before a class. It was bad. I handed it in anyway.
This moo shoo recipe, however, has me stumped. I’ve been staring at the pictures for a while, but I don’t have much to say about the recipe that you can’t glean from Alex’s gorgeous photos. It’s delicious, but we always say that. It’s do-it-yourself, which we love. It’s a healthy way to do Chinese food, but that’s obvious, no?
We’ll just leave you to the lovely pictures and the recipe then. Enjoy!
2 cups mixed mushrooms
4 cups napa cabbage
1 cup thinly sliced red bell pepper
1 cup diagonally sliced scallions
2 cups bean sprouts
1 lb. shrimp, cleaned, shelled and de-veined
3 eggs, lightly beaten
3 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp hoisin sauce (plus extra)
2 tbsp minced ginger
Heat a large skillet until very hot, then add 1 tbsp sesame oil until the oil is hot. Add shrimp and stir-fry over high heat until cooked through, about 2 minutes, then remove. Add another tbsp oil, and add eggs to scramble. Once cooked, remove. Add final tbsp sesame oil, then add mushrooms, peppers, and cabbage. Stir fry for 2-3 minutes. Add onions and bean sprouts with ginger, vinegar, soy sauce and hoisin sauce. Stir fry for another minute, then remove from heat and stir in shrimp and eggs. Serve in flour tortillas with extra hoisin sauce.