Moo Shu Shrimp

Ingredients

• 2 teaspoons peanut oil, divided
• 1 tablespoon minced garlic, divided
• 1 pound small shrimp, peeled and deveined
• 2 cups thinly sliced mushrooms
• 1 cup shredded carrot
• 1/2 cup chopped green onions
• 6 cups Napa cabbage, shredded
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 2 tablespoons hoisin sauce
• 8 (6-inch) flour tortillas

Preparation

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