Step 1

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. When it shimmers, add the shrimp and 1 teaspoon of the minced garlic and stir-fry until the shrimp turn pink, for about two to three minutes. Transfer the shrimp and garlic to a large bowl and keep them warm.

Step 2

In a small bowl, whisk the eggs with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper. In the same skillet, heat a tablespoon of oil over medium heat. Add the egg mixture. Cook and stir until the eggs are thickened and no liquid egg remains. Add the eggs to the bowl with shrimp and keep them warm.

Step 3

Wipe the pan clean. Heat the remaining 2 tablespoons of oil over medium-high heat. Add the cabbage, celery, onion and green onions. Cook and stir the vegetables until they're crisp-tender, four to six minutes. Add the remaining garlic and cook for an additional minute. Editor's Tip: Be careful not to overcook the cabbage; it's shredded thinly and will cook quickly.

Step 4

Return the shrimp and eggs to the pan and stir. Stir in the hoisin sauce, oyster sauce, the remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of white pepper. Serve the moo shu shrimp with tortillas (or moo shu pancakes, if you can find them) and an extra smear of hoisin sauce.