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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking. Ingredients:
2 tablespoons peanut oil, divided |
1 tablespoon minced garlic, divided |
1 lb small shrimp, peeled and deveined |
2 cups mushrooms, thinly sliced |
1 cup carrot, shredded |
1/2 cup green onion, chopped |
6 cups napa cabbage, shredded |
2 tablespoons low sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon chili-garlic sauce (or sriracha) |
2 teaspoons hoisin sauce |
48 inches flour tortillas |
Directions:
1. Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
2. Remove shrimp from pan and keep warm.
3. Add remaining 1 tablespoon of peanut oil to pan.
4. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
5. Add carrot and onions. Stir fry for 2 minutes.
6. Add cabbage, cook another 2 minutes or until cabbage is wilted.
7. Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
8. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
9. Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.
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