"Moo Shu" Shrimp Wraps with Egg, Mushroom, Cabbage & Green Onion

Directions

1. 1. If using frozen shrimp, rinse them in a colander under cold water until thawed and ice is mostly gone, then pat dry on towels.
2. 2. Heat a skillet over medium‑high and drizzle in a little oil to coat the bottom.
3. 3. Add shrimp with a pinch of salt and pepper; cook, stirring occasionally, until just opaque, about 3 minutes. Transfer to a plate and loosely cover with aluminum foil.
4. 4. Beat the egg(s) in a small bowl until smooth.
5. 5. Return the skillet to medium‑high heat, add a bit more oil, and pour in the eggs. Scramble them by stirring and folding until set, then slide the cooked eggs onto the plate with the shrimp and cover with foil.
6. 6. Slice green onions into thin crosswise pieces and mince the ginger.
7. 7. Wipe the skillet clean, return to medium‑high heat, and add a touch more oil. Sauté the green onion and ginger briefly until aromatic, about 1 minute, then season with garlic powder, salt, and pepper.
8. 8. Stir in the mushrooms and cabbage, cooking until they are tender‑crisp, 3–4 minutes.
9. 9. Return the shrimp and eggs to the skillet, then stir in hoisin sauce and heat through, about 1 minute. Remove from heat.
10. 10. Warm the flour tortillas in a separate pan, in the oven, or in the microwave if desired, and spoon the filling onto each tortilla.
11. 11. Roll up the tortillas to make wraps and serve with extra hoisin on the side if you like.
12. 12. Plate and enjoy while warm.