Scallop Moo Shu Tacos - Recipe by Koji Cooks

SCALLOP MOO SHU TACOS

This is a vintage recipe from the lunch menu at Mike's on the Avenue, New Orleans, circa 1992. It is quite easy to prepare and can be made with virtually any protein. I'm giving it a Southwest twist by using small flour tortillas; it would be equally as good with corn tortillas. I'm serving them with a bit of steamed rice (pictured).

THE FIXINS and WOKIN IT UP!

SCALLOP MOO SHU TACOS - Recipe (serves 2)

2 tablespoons veggie oil to stir fry

4 flour tortillas, street taco size or one size up

VEGGIES and SCALLOPS

1.5 cups julienned napa cabbage

1 small julienned red bell pepper

1 small julienned carrot

1/3 cup slivered red or sweet onion

1.5 cups bay scallops - frozen may be used

SAUCE to STIR FRY

2 tablespoons dry sherry

2 tablespoons oyster sauce

1 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon each grated ginger and garlic

METHOD

The handy-dandy julienne/shredder gadget (light blue in photo) is a Thai green papaya shredder, super useful for many, many tasks - available online or at Asian markets.

Heat a wok or steel pan over medium-high heat. When it is super hot, swirl in the vegetable oil. Next, add the scallops and sauté, stirring briskly for 2 minutes. Add the veggies and stir-fry for 2 minutes longer. Swirl in the sauce and stir-fry until piping hot. Plate on warmed tortillas. The easiest way to warm a tortilla is to hold it over a lit burner and flip after a few seconds. Alternatively, they can be steamed.

THE KOJ!