Moo Shu Shrimp

Ingredients

• 1 cup carrots shredded
• 2 teaspoons cornstarch 
• 8 6-inch flour tortillas ()
• 1 tablespoon garlic divided minced
• 0.5 cup green onions chopped
• 2 tablespoons hoisin sauce 
• 2 tablespoons soya sauce low-sodium
• 2 cups mushrooms thinly sliced
• 6 cups napa cabbage shredded
• 2 teaspoons vegetable oil; peanut oil preferred divided
• 1 pound shrimp deveined peeled
• 1 teaspoon sriracha such as huy fong) hot
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat 1 teaspoon oil in a large skillet over high heat.
2. Add 1 1/2 teaspoons garlic and shrimp; stir-fry 3 minutes or until shrimp are cooked through.
3. Remove shrimp from pan; keep warm.
4. Add remaining 1 teaspoon oil to pan.
5. Add remaining 1 1/2 teaspoons garlic and mushrooms; stir-fry 1 minute or until mushrooms are tender.
6. Add carrot and onions; stir-fry 2 minutes. Stir in cabbage; cook 2 minutes or until wilted.
7. Combine soy sauce, 1 tablespoon water, cornstarch, and Sriracha in a small bowl, stirring with a whisk. Stir soy sauce mixture into cabbage mixture.
8. Remove from heat; stir in shrimp, tossing to coat.
9. Serve with hoisin and tortillas.