Mu Shu Shrimp with Homemade Plum Sauce

Mu shu is one of my favorite Chinese restaurant dishes, so I was thrilled when I discovered how easy it is to make at home. Having crepes and cooked shrimp on-hand make it truly fast food.


  • 2 tablespoons canola oil, divided
  • 3 cups broccoli florets, cut into bite-sized pieces
  • sea salt
  • 2 cloves garlic, minced
  • 1 cup carrot, shredded
  • ½ cup green onions, chopped
  • 6 cups Napa cabbage, shredded
  • 1 recipe Spicy-Sweet Shrimp
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon Sriracha
  • 4 tablespoons Easy Homemade Plum Sauce (or jarred hoisin sauce)
  • 8 small whole wheat tortillas (or 8 Whole Wheat Crepes)


  • Heat 1 tablespoon oil in a large skillet over high heat. Add broccoli and a pinch of salt, and stir-fry for 3-4 minutes, until slightly charred. Pour 1/4 cup water into pan, and cover. Cook for another 3 minutes, until broccoli is tender. Uncover, and let any remaining liquid burn off. Add garlic, and toss well to coat broccoli. Cook for 30-60 seconds, until garlic is fragrant. Scoop broccoli into a large bowl.
  • Add remaining 1 tablespoon oil to the pan, and swirl to coat. Add carrot and onions, and stir-fry 2 minutes. Stir in cabbage, and cook 3-5 minutes, until wilted and slightly charred. Toss shrimp and broccoli with cabbage mixture. Microwave tortillas/crepes for 20 seconds on a plate covered with a clean dish towel.
  • While cabbage is cooking, whisk together soy sauce, 1 tablespoon water, cornstarch and Sriracha in a small bowl. Stir soy sauce mixture into cabbage mixture with a pinch of salt, and toss to coat. Serve with plum sauce and tortillas or crepes.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!



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