Carson was away for a few days, and it seems like whenever he's out of town I make the foods he's not particularly fond of: pasta and Asian dishes (you know, carb-heavy meals). The same reader who tipped me off to the Lo Mein I made earlier in the week also sent me this recipe for Moo Shu Shrimp, and it's been sitting in my inbox staring at me ever since.
I love shrimp, especially when it's a part of Asian cuisine, so I knew I would love this meal and I wasn't wrong. Way to know yourself, Siri! And now I'm talking to myself about knowing myself and this is all getting weird and stupid.
So this was yummy. Perfectly cooked shrimp paired with lightly scrambled eggs, sautéed mushrooms and cabbage (which came from a prepackaged cole slaw mix), fresh ginger, garlic, cilantro and sweet hoisin sauce (which I balanced out with spicy Sriracha), all wrapped up in a warm, flour tortilla. I made some brown rice as well, and for my second helping I ditched the tortilla and ate everything on top of the rice. Just did that again for lunch. Might do it again tomorrow.
I know myself.
