Well, you may have heard about Moo Shu pork, but what is ‘Moo Shu Shrimp’? Traditionally, the dish is made using pork. But you can use the shrimp to make the meal fresh and light.
So, if you’re here to get the recipe, you’ll get something more. In this article, we’ve covered everything about Moo Shu Shrimp- from where the name came, how you can store it, what you should serve it with, and about a lot.
I hope you’re ready to dive deep!
- 1 What is Moo Shu Shrimp?- Why Is It Called Moo Shu?
- 2 What’s Special About Moo Shu Shrimp?
- 3 Moo Shu Shrimp Recipe
- 4 How to Serve Moo Shu Shrimp
- 5 How to Store Moo Shu Shrimp
- 6 Frequently Asked Questions
What is Moo Shu Shrimp?- Why Is It Called Moo Shu?
From the name ‘Moo Shu’, you may have already guessed that it came from Asia. Yes, it’s a famous item in American Chinese restaurants but it’s originally a Northern Chinese dish.
Shrimp is the main ingredient of Moo shu. Chefs stir fry the shrimp with mushrooms, cucumber, and season with garlic, soy sauce, scallions, ginger, and other classic stir-fry ingredients.
If you’re curious about the name, well, it’s quite unclear why it’s called Moo Shu. From most sources, we found that the term ‘mu shu’ means flower blossoms from the olive tree.
However, we can assure you no matter how the recipe shows up, it’ll give you the taste you expect.
What’s Special About Moo Shu Shrimp?
So, what’s special about this weird-named dish? ‘A lot!’ is the answer. Here are a few reasons why you’ll love the recipe:
- Nutritious meal for your friends and family
- Takes only 20 minutes to make it
- You’ll need only around 11 ingredients
- It’s super flavourful and savory
- Serving over rice or with tortillas can make your day better
Moo Shu Shrimp Recipe
Okay, enough fanboying about the mouthwatering Moo Shu Shrimp. Here’s how you can make it at home.
- Minced garlic: 1 tablespoon
- Thinly sliced mushrooms: 2 cups
- Shredded cabbage: 1 cup
- Peanut oil: 2 teaspoons
- Shredded carrot: 1 cup
- Peeled shrimp (small-sized): 1 pound
- Green onions (chopped): ½ cup
- Cornstarch: 2 teaspoon
- Low-sodium soy sauce: 2 tablespoon
- Sriracha: 1 teaspoon
- Water: 1 tablespoon
- Hoisin sauce: 2 teaspoon
- Place a skillet over a high-heat source and heat 1 tablespoon of oil to start the process. Now, add the garlic (1 ½ teaspoon) and shrimp respectively. Take around 3 minutes to stir-fry the shrimp. Once done, remove the cooked shrimp from the pan and set it aside.
- Get back to the skillet and add the rest of the oil to it. Add the other 1 ½ teaspoon garlic along with the mushrooms. This time, take only 1 minute to stir-fry the ingredients and make sure the mushrooms are tender.
- Add the carrots and onions to the skillet and stir-fry them for 2 minutes. It’s time to use the cabbage. Add it to the skillet and cook for 2 minutes to let the cabbage wilt.
- Take a separate bowl and mix cornstarch, 1 tablespoon water, soy sauce, and Sriracha in it. Using a whisk will make the mixture better. When it’s done, stir the mixture into the cabbage mixture.
- Remove the mixture from the heat source and stir all of it into the shrimp you’ve set aside.
- Finally, serve the fish with tortillas and hoisin!
- Calories: 419
- Carbohydrate: 49.6 g
- Protein: 32.4 g
- Fat: 9.8 g
- Calcium: 259 mg
- Sodium: 934 mg
- Iron: 5.5 mg
- Cholesterol: 172 mg
- Fiber: 5 g
How to Serve Moo Shu Shrimp
Moo shu shrimp is an unbeatable pair with rice, and it’s the most common way to eat the dish in China. However, you’ll see the dish coming with plum sauce, hoisin sauce, and tortillas if you visit American Chinese restaurants.
If rice isn’t an option for you, you can try tofu or noodles instead. Another famous side of the dish is Mandarin pancakes that are filled with pork mixture and smeared with hoisin sauce.
How to Store Moo Shu Shrimp
Use an airtight container to store the leftover Moo shu in the fridge for up to 3 days. Still, try to consume it fresh because it can get soggy in the fridge. To reheat the dish after removing it from the fridge, microwave it for 1 minute and it’s ready to eat.
Frequently Asked Questions
Should I Freeze Moo Shu Shrimp?
No, you should not. Freezing Moo Shu will ruin the flavor, texture, and overall taste. The vegetables like cabbage will become mushy when you thaw them. The extra water they release will make things worse.
What Are The Best Moo Shu Vegetables?
You can try any vegetable for the recipe like cabbage, carrot, celery, bell peppers, mushrooms, and shallot. These veggies offer a beautiful flavor, crunchiness, and texture of your meal.
What is Moo Shu Shrimp With Pancakes?
Moo shu can be served with many things. Chinese prefer to serve the dish wrapped in Mandarin pancakes which offers a healthy yet delicious meal.
Is Moo Shu Shrimp Healthy?
Yes! Since you’re getting protein and vegetables in one dish, you may guess about its nutrition facts!