Ingredients
- 1 soup stock
- 1/2 tender chicken
- 5 oz tender pea shoots
- 1/2 c oil
- 2 tb chili nam yuey
- 1 tb wine
- 1 tb chili (red)
- 1 tb cornstarch paste
- 2 ts salt
- 1 ts ginger
- 1 ts sugar
- 1 ts spring onion
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.