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1/6 Photos of Moo Shu Shrimp
This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.
Units: US | Metric
Serving Size: 1 (412 g)
Servings Per Recipe: 4
The following items or measurements are not included: