Moo Shu Shrimp - cooking recipe

Ingredients

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

Preparation

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.