Ingredients
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2 tablespoons peanut oil, divided
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1 tablespoon garlic, minced, divided
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1 lb small shrimp, peeled and deveined
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2 cups mushrooms, thinly sliced
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6 cups napa cabbage, shredded
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2 tablespoons low sodium soy sauce
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2 teaspoons cornstarch
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1 teaspoon chili-garlic sauce or 1 teaspoon sriracha sauce
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2 teaspoons hoisin sauce
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4 (12 inch) flour tortillas
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1 cup carrot, shredded
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1/2 cup green onion, chopped
Instructions
- Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
- Remove shrimp from pan and keep warm.
- Add remaining 1 tablespoon of peanut oil to pan.
- Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
- Add carrot and onions. Stir fry for 2 minutes.
- Add cabbage, cook another 2 minutes or until cabbage is wilted.
- Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
- Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
- Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.