Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ea Tender Chicken
1/2 c Oil
1 tb Wine
1 ts Ginger, minced
1 c Soup Stock
1 tb Cornstarch Paste
1 ts Spring Onion, minced
5 oz Tender Pea Shoots
1 tb Red Chili, minced
2 tb Chili Nam Yuey
2 ts Salt
1 ts Sugar

Chop chicken into 1" squares. hat oil in a wok. Stir fry chicken over
a high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir
fry for a few seconds. Add wine, minced ginger, salt and sugar. Mix
well. Add hot soup stock. Cover the wok and simmer for 5 minutes. Add
cornstarch paste. Add minced spring onion. Mix well. Remove and
serve. Cook pea shoots in boiling water. Use to garnish plate.

From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by
James Lor.

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