Total Time
Prep 10 mins
Cook 20 mins

Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.

Ingredients Nutrition


  1. Preheat oven to 200°F
  2. Wrap tortillas in foil and heat until warmed through.
  3. Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
  4. Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
  5. Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
  6. Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
  7. Serve on warm tortillas.
Most Helpful

Absolutely wonderful! The preparation requires the most time. Once everything is ready to go, this dish goes together very quick. I did use egg substitute for the eggs and some additional garlic. The cilantro leaves really set the flavors off. Thanks a wonderful and quick dinner.

PaulaG May 10, 2007