Growing up, the dish I loved most at my family’s Chinese takeout restaurant in Phoenix was moo shu shrimp. Moo shu shrimp is a variation of the original recipe, moo shu pork, which originated in Shandong province in northeast China. Funnily enough, though my ancestors are all from Shandong, I don’t remember tasting moo shu until I immigrated to the United States as a child in the 1990s. The textures and flavors of this dish must have awakened something deep in my DNA, because I can’t get enough of how comforting it is.
What is moo shu shrimp?
Moo shu shrimp is comprised of a filling—made with seasoned, stir-fried shrimp, eggs and vegetables—that is wrapped in a thin flour pancake and served with sweet-and-salty hoisin sauce. While it has become a staple of American Chinese food, the original moo shu dish from China is made with sliced pork, cucumber, eggs and mushrooms. It was traditionally served with rice, not eaten with the moo shu pancakes that usually come with your take-out order. The recipe below is adapted from my family’s American Chinese restaurant and is served with thin pancakes.
Moo Shu Shrimp Ingredients
- Shrimp: I prefer small to medium shrimp for this recipe.
- Eggs: Season the eggs with salt and white pepper, which is a type of pepper that’s milder than black pepper with a more earthy flavor.
- Celery: Not a fan of celery? Use canned bamboo shoot strips instead.
- Cabbage: Shred a head of green cabbage or grab a 14-ounce bag of coleslaw mix.
- Garlic: You can mince garlic using a garlic press, Microplane grater, mini food processor or kitchen knife.
- Hoisin sauce: This essential condiment is sweet, salty and savory, with a hint of heat.
- Oyster sauce: The oyster sauce adds a rich, complex flavor to moo shu shrimp.
- Scallions: Use scallions or green onions—both names refer to the same produce.
- Onion: I like a yellow onion, but you can use shallots instead for a more delicate flavor.
- Moo shu pancakes: In lieu of thin moo shu pancakes (which can be hard to find), use flour tortillas, pita bread or lettuce.
Directions
Step 1: Stir-fry the shrimp
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. When it shimmers, add the shrimp and 1 teaspoon of the minced garlic and stir-fry until the shrimp turn pink, for about two to three minutes. Transfer the shrimp and garlic to a large bowl and keep them warm.
Step 2: Scramble the eggs
In a small bowl, whisk the eggs with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper. In the same skillet, heat a tablespoon of oil over medium heat.
Add the egg mixture. Cook and stir until the eggs are thickened and no liquid egg remains. Add the eggs to the bowl with shrimp and keep them warm.
Step 3: Stir-fry the onion, garlic and vegetables
Wipe the pan clean. Heat the remaining 2 tablespoons of oil over medium-high heat. Add the cabbage, celery, onion and green onions. Cook and stir the vegetables until they’re crisp-tender, four to six minutes.
Add the remaining garlic and cook for an additional minute.
Editor’s Tip:Â Be careful not to overcook the cabbage; it’s shredded thinly and will cook quickly.
Step 4: Finish the moo shu shrimp
Return the shrimp and eggs to the pan and stir.
Stir in the hoisin sauce, oyster sauce, the remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of white pepper. Serve the moo shu shrimp with tortillas (or moo shu pancakes, if you can find them) and an extra smear of hoisin sauce.
Recipe Variations
- Use a different protein: Moo shu is a versatile recipe and can be made with pork (cut into strips), tofu (firm or baked tofu strips) or chicken (thinly sliced chicken breast).
- Add other vegetables: I prefer to use coleslaw mix (which contains carrots and saves time), celery and onions for this recipe, but you can use any crispy vegetables that you have on hand.
- Stir in mushrooms: Many moo shu recipes call for mushrooms. While I love mushrooms of all kinds, the only mushroom I enjoy in moo shu is wood ear. It has a crispy, crunchy texture, and you can cut it into strips to be compatible with the other ingredients. I find other kinds of mushrooms to be too soft and not a desirable shape for this recipe, but that’s a matter of personal preference.
- Use real moo shu pancakes: You can buy moo shu pancakes at Asian grocery stores or—and bless you if you do this, because even I never have—you can make your own. They are generally made with a hot water dough, so you don’t need any yeast.
How to Store Moo Shu Shrimp
Store leftover moo shu shrimp filling in an airtight container in the refrigerator for up to four days. To reheat it, add it to a pan and warm it over medium-low heat until it’s heated through. You can add a bit of water to prevent it from drying out.
Moo Shu Shrimp Tips
How do you eat moo shu shrimp?
To assemble your moo shu wrap, add a smear of hoisin sauce to a warmed pancake or tortilla. Put some filling on top of the hoisin sauce and wrap it up like a small burrito (roll up while folding in the two sides). My family eats moo shu shrimp with both rice (the original way) and pancakes. I love how rice soaks up every bit of the sauce.
How do I keep moo shu shrimp from being watery?
The less “juicy” the moo shu mixture is, the easier it will be to eat. To keep it from being overly watery, do not overcook the veggies; this will help them retain their juices.
When adding shrimp back into the pan after cooking, use only a bit of the shrimp juice for flavor. Too much of the juice will make the moo shu extra messy to eat.
