Hey there! I’m super excited to share everything I know about one of my absolute favorite Chinese-American dishes – Moo Shu Shrimp with Pancakes. As someone who’s cooked this dish countless times, I can tell ya it’s basically a heavenly combo of juicy shrimp and crisp veggies all wrapped up in thin pancakes. Let’s dive right in!
What Exactly is Moo Shu Shrimp?
Moo Shu Shrimp is like the seafood cousin of the traditional Moo Shu Pork. It’s a tasty stir-fry that includes:
- Tender shrimp (the star of the show!)
- Shredded cabbage and carrots
- Wood ear mushrooms
- Scrambled eggs
- Bamboo shoots
- Those awesome thin pancakes
- Hoisin sauce for spreading
The Story Behind the Dish
Ya know what’s interesting? While we think of this as Chinese food, Moo Shu Shrimp is actually a Chinese-American creation from the 1950s! The original dish from Northern China used pork, but clever American chefs switched it up with shrimp to appeal to local tastes.
What Makes It So Special?
Here’s why I think Moo Shu Shrimp is totally worth trying:
- It’s Interactive: Everyone gets to build their own pancake rolls – fun!
- Perfect Texture Mix: You get crunchy veggies, tender shrimp, and soft pancakes all in one bite
- Customizable: Don’t like mushrooms? Leave ’em out! Want extra veggies? Go for it!
- Quick to Make: Takes about 30 minutes tops
How to Make It at Home
The Components You’ll Need:
-
For the Filling
- Raw shrimp (peeled and deveined)
- Shredded Napa cabbage
- Carrots
- Mushrooms
- Eggs
- Green onions
-
For the Sauce
- Soy sauce
- Oyster sauce
- Sesame oil
- Hoisin sauce
-
The Pancakes
- Store-bought Mandarin pancakes OR
- Flour tortillas as a quick substitute
Quick Assembly Guide:
- Spread some hoisin sauce on your pancake
- Add a spoonful of the shrimp mixture
- Roll it up like a burrito
- Nom nom nom!
Pro Tips from My Kitchen
After making this dish tons of times, here’s what I’ve learned:
- Don’t overcook the shrimp – nobody likes rubbery shrimp!
- Keep those pancakes warm – cold ones crack when you roll ’em
- Less is more when filling the pancakes
- Got leftovers? They’re awesome in lettuce wraps!
Common Questions I Get Asked
Q: Can I make this healthier?
A: Sure can! Use less sauce, more veggies, and consider lettuce wraps instead of pancakes.
Q: Where do I find the pancakes?
A: Check your local Asian market in the frozen section. If you can’t find ’em, flour tortillas work in a pinch!
Q: How long does it keep?
A: The filling stays good for 3-4 days in the fridge. Keep pancakes separate and reheat before using.
Why You Should Try Making It
Listen, I know getting takeout is easy, but making Moo Shu Shrimp at home is:
- Cheaper
- Fresher
- More fun
- Totally customizable
Plus, you’ll feel like a total kitchen boss when you serve up these delicious little rolls!
Final Thoughts
Moo Shu Shrimp with Pancakes might sound fancy, but it’s really just a fun, tasty meal that anyone can make. Whether you’re cooking for family or friends, this dish is sure to impress. Give it a try – I bet it’ll become one of your favorites too!
Now, who’s hungry? Time to head to the kitchen and start cooking!
Would you like me to explain or break down anything specific about the recipe or preparation process?
Moo Shu Chicken: Recipe Instructions
Mix the chicken and marinade ingredients (chicken breast, water, cornstarch, oil, sesame oil, white pepper) in a bowl until well-incorporated, and set aside for 15 minutes.
Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside.
Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
Heat another tablespoon of oil in your wok or large skillet until it’s almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and transfer back to the marinade bowl. Set aside.
Add an additional tablespoon of oil to the wok, and turn the heat up to high.
Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
Next, add the sauce mixture, cooked chicken, and egg strips.
The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Nobody wants soupy moo shu chicken!
Toss in the scallions, and serve with the pancakes (mandarin pancakes recipe here), and extra hoisin sauce!
A Note on Dried Ingredients
My last tip before we get to the good stuff is that this recipe requires getting your hands on some specialty Chinese dried ingredients.
They are:
These dried ingredients are great to have on hand for many of our other recipes including our hot and sour soup and Steamed Chicken with Mushrooms and Lily Flowers.
Here are photos of what wood ear mushrooms look like dried and later reconstituted:
And here’s what all three ingredients look like after reconstituting:
Check out our Chinese Dried and Preserved Ingredients page for more information.
There, you’ll also find further details on plenty of other Chinese ingredients you may be scratching your heads over!
This retro Chinese restaurant favorite won’t disappoint! Give it a try and let us know what you think in the comments below.