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1
Preheat the oven to 200.
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2
Stack and wrap the tortillas in foil and heat until warmed through.
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3
Heat a large wok or skillet until very hot to the touch.
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4
Add 1 tablespoon of the oil and heat until smoking.
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5
Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes.
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6
Scrape the shrimp onto a large platter.
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7
Add 2 tablespoons of the oil to the wok.
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8
Stir the eggs, season them with salt and pepper and add to the wok.
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9
Cook, stirring, until large soft curds form, about 2 minutes.
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10
Scrape the eggs onto the platter with the shrimp.
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11
Add 2 tablespoons of the vegetable oil to the wok.
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12
Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes.
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13
Add the remaining 1 tablespoon of oil.
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14
Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes.
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15
Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined.
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16
Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.
