Sure glad to see someone has extra. Three rows of peas and we have about enough to make one good row. Oh well, they will be delicious when we get them. I have never made this recipe but I think it needs some adjustment for American tastes. It's translated from the Chinese. 1 tbs. chile seems like a lot to me. I think also, I would use a little more spring onion. From the appearance of the photo, the chicken is boned.
Ingredients:
1/2 tender chicken
1/2 cup oil
1 Tbs. wine
1 tsp minced ginger
1 cup hot stock
1 Tbs. cornstarch paste
1 teaspoon minced spring onion
5 oz. tender pea shoots
Seasoning (1):
1 Tbs. minced red chiles
2 Tbs hot bean sauce
Seasoning (2)
2 tsp salt
1 tsp. sugar
1. Chop chicken into 1-inch squares.
2.Heat oil in a wok. Stir fry chicken over a high flame for 2 minutes. Add seasoning (1). Stir fry for a while. Add wine, minced ginger and seasoning (2). Mix well. Add hot stock. Cover the wok and simmer for 5 minutes.
3. Add cornstarch. Add minced green onion. Remove and serve.
4. Cook pea shoots in boiling water. Use to garnish the plate.