Easy Shrimp (or any meat) Mu Shu

I literally pulled this dish together in 10 minutes!


  • 1 tablespoon canola oil
  • 16 ounce bag Asian stir-fry veggies (available at health stores)
  • 2 teaspoons minced bottled garlic
  • 2 cups frozen, cooked, tail-off shrimp that's been thawed, or a substitute of your choice (try shredded roasted chicken, pork, meat, or diced tofu)
  • 3 cups shredded Chinese or Napa cabbage (or substitute regular cabbage)
  • 2 large eggs, beaten with 2 teaspoons water (you may use 1/4 cup egg substitute in place of one of the eggs)
  • 3 tablespoons bottled hoisin sauce (available in most supermarkets)
  • 6 flour tortillas


  1. Start heating the canola oil in the middle of a nonstick wok or large nonstick frying pan or skillet. Add the bag of vegetables and the garlic; stir-fry for about 2 minutes.
  2. Add the shrimp, meat, or tofu and the cabbage; stir-fry for about 2 more minutes. Push the vegetable mixture around the sides of the wok or pan to make a 4-inch wide opening in the center.
  3. Pour the beaten eggs into the opening and let cook there for a minute. While you're waiting, grind some black pepper lightly over the top. Start tossing the mixture together to finish cooking the eggs (about 1 minute more). Drizzle the hoisin sauce over the top of the mixture and toss to blend well.
  4. Soften tortillas by heating briefly in the microwave. Place some of the vegetable mixture into center of each tortilla and roll up like a burrito. Repeat with remaining tortillas and vegetable mixture.

6 servings

Nutritional Information:
Nutritional Information Per serving (with shrimp): 283 calories, 18.5 g protein, 35.5 g carbohydrate, 7.8 g fat, 1.3 g saturated fat, 163 mg cholesterol, 6 g fiber, 460 mg sodium. Calories from fat: 25%.

© 2006 Elaine Magee

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Last Editorial Review: 4/17/2006