Moo Shu Shrimp

• 2 tablespoons peanut oil, divided
• 1 tablespoon garlic, minced, divided
• 1 lb small shrimp, peeled and deveined
• 2 cups mushrooms, thinly sliced
• 1 cup carrot, shredded
• 1/2 cup green onion, chopped
• 6 cups napa cabbage, shredded
• 2 tablespoons low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon chili-garlic sauce or 1 teaspoon sriracha sauce
• 2 teaspoons hoisin sauce
• 4 (12 inch) flour tortillas

1. 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.
2. Remove shrimp from pan and keep warm.
3. Add remaining 1 tablespoon of peanut oil to pan.
4. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
5. Add carrot and onions. Stir fry for 2 minutes.
6. Add cabbage, cook another 2 minutes or until cabbage is wilted.
7. Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
8. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
9. Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

peanut oil, garlic, shrimp, mushrooms, carrot, green onion, cabbage, soy sauce, cornstarch, chiligarlic sauce, hoisin sauce, flour tortillas

Taken from www.food.com/recipe/moo-shu-shrimp-229709 (may not work)