Moo Shu Shrimp and Szechwan Green Beans

by Jennifer

This meal is just plain yummy, and comes together very quickly once the vegetables are prepped and the shrimp are cleaned.  This was a night when we rushed in at 5:50 from after-school activities, but I did have some time earlier in the day to get stuff prepped and ready.  Adding in time to deal with the dog, feed the rabbit and persuade (read: nag) my kids to wash their hands, dinner was on the table at 6:30.  (The green beans are delicious hot or at room temperature, so you can make them first, wipe the wok clean and then make the shrimp.)

Moo Shu Shrimp – adapted from Cooking Light, serves 4

  • 2 tsp neutral high heat-stable oil (I used grapeseed)
  • 3 cloves garlic, chopped
  • 1 lb. shrimp, cleaned and deveined (preferably wild and sustainably caught)
  • 8 oz. sliced mushrooms
  • 2 large carrots, shredded
  • 1 medium onion, thinly, vertically sliced
  • 1 medium head Napa cabbage, thinly sliced
  • 2 TBS low-sodium soy sauce
  • 1 TBS water
  • 2 tsp cornstarch
  • 1/2 – 1 tsp Sriracha (hot chile sauce…I used 1/2 tsp to decrease the heat for my kids)
  • Hoisin Sauce
  • 8 whole wheat tortillas (6 – 8”)

Heat 1 tsp oil in a wok or large skillet over medium-hight heat.  Add half the garlic and the shrimp,

stir-frying just until the shrimp are cooked through, about 3 minutes.  Transfer shrimp to a clean bowl and wipe down the wok with a paper towel.  Heat remaining tsp oil in the wok,

add the remaining garlic and the mushrooms and stir-fry for a few minutes, until the mushrooms are seared and starting to become tender.

Add the carrots and onion, stir-frying for 2 – 3 minutes.

Add the Napa cabbage,

stir-frying until wilted.

Whisk together the soy sauce through Sriracha, then add to the vegetables.

Stir-fry for about 30 seconds, then add the shrimp and toss together until heated through.  Serve with tortillas and hoisin sauce.

Szechwan Green Beans – from Still Life with Menu by Mollie Katzen, serves 4

  • 2 TBS sesame oil
  • 1 lb. green beans, trimmed
  • 4 garlic cloves, chopped
  • 1/4 tsp kosher salt
  • crushed red pepper flakes, to taste

Heat oil in a wok over medium-high heat until sizzling.

Add green beans and stir-fry until generally seared, about 5 minutes.

Add garlic, salt and red pepper, continuing to stir-fry for another 4 – 5 minutes.

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