This dish combines some of the ingredients for vegetable spring rolls with the assembly procedure for tacos, both dishes Aaron likes. Also, it provides another tasty vehicle for shrimp, an ingredient Julie wants to use more often.
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
How to Make It
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.
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.
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.
Made recipe exactly as written. My husband & I both liked this - it definitely needed the hoisin sauce. Might add more chili sauce next time and I think I would prefer it with chicken instead of shrimp. Also, I don't think I would cook the cabbage as long next time - I like my cabbage with a little life left in it.
This dish was easy to make, used wok so had minimal dishes to clean. I found the dish not appealing to look at it came out mushy and the shrimp were bland. I did find the hoisin added some much needed flavor. My husband and I did not like this recipe so much and will probably not make again.
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