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.