Mu Shu Kai Krapow Recipe

• 2 shallots, sliced thin + 2 shallots, chopped
• 2 boneless skinless chicken breasts (about 8 oz.), roughly chopped
• 1 cup green cabbage, sliced thin
• ½ small onion, sliced from pole to pole
• 4 cloves of garlic, chopped
• 1 -3 green thai bird chilies, sliced into thin rings with seeds
• 1 Tbs fish sauce
• 2-3 dashes soy sauce
• 1 – 2 tsp. palm sugar or brown sugar
• 4-5 sprigs Thai holy basil, chiffonaded
• 1 – 2 pinches ground white pepper
• ½ lime
• 4 – 6 mu shu pancakes or thin flour tortillas

Garnishes

Dipping/Drizzling Sauce

• 3 Tbs. neutral oil

1. In a small saucepan, simmer hoisin, sriracha and rice wine for a couple minutes until alcohol burns off. Set aside.
2. In a small bowl, combine fish sauce, soy sauce and palm sugar.
3. Heat wok on high until a bead of water vaporizes in 1 – 2 seconds. Add 3 Tbs oil and when it shimmers, add thinly sliced shallot. Fry until golden. Keep a close eye as these can burn easily!
4. Remove wok from heat and using a skimmer, remove shallots to a plate covered with paper towels.
5. Return wok to heat and add chopped shallots and garlic and stir fry for a few seconds until fragrant.
6. Add sliced cabbage and onions. Sprinkle with a little salt. Add in chilies and stir fry for 30 seconds.
7. Add chopped chicken and stir fry until outside is just a little pink and then add fish sauce mixture.
8. Continue to stir fry until chicken is no longer pink. Remove from heat.
9. Mix in basil, sprinkle with white pepper and squeeze lime over mixture.
10. Heat mu shu pancakes or tortillas in a fry pan over medium low heat.
11. To assemble:
    On a pancake or tortilla, spread 2 – 3 tablespoons of chicken mixture and top with fresh bean sprouts, cilantro and a couple of jalapeno slices.
12. Drizzle sauce over vegetables and top with crispy shallots. Wrap up and enjoy!