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1
In a small saucepan, simmer hoisin, sriracha and rice wine for a couple minutes until alcohol burns off.
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2
Set aside.
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3
In a small bowl, combine fish sauce, soy sauce and palm sugar.
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4
Heat wok on high until a bead of water vaporizes in 1 2 seconds.
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5
Add 3 Tbs oil and when it shimmers, add thinly sliced shallot.
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6
Fry until golden.
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7
Keep a close eye as these can burn easily!
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8
Remove wok from heat and using a skimmer, remove shallots to a plate covered with paper towels.
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9
Return wok to heat and add chopped shallots and garlic and stir fry for a few seconds until fragrant.
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10
Add sliced cabbage and onions.
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11
Sprinkle with a little salt.
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12
Add in chilies and stir fry for 30 seconds.
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13
Add chopped chicken and stir fry until outside is just a little pink and then add fish sauce mixture.
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14
Continue to stir fry until chicken is no longer pink.
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15
Remove from heat.
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16
Mix in basil, sprinkle with white pepper and squeeze lime over mixture.
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17
Heat mu shu pancakes or tortillas in a fry pan over medium low heat.
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18
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.
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19
Drizzle sauce over vegetables and top with crispy shallots.
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20
Wrap up and enjoy!
