Makes 4 servings

1 ½ Tbsp. soy sauce

1 Tbsp. fish sauce

1 Tbsp. rice vinegar

1 Tbsp. sambal oelek (chili paste)

3 Tbsp. brown sugar

1 tsp. cornstarch

8 oz. pea shoots

1 red bell pepper, thinly sliced

½ medium red onion, thinly sliced

3 stalks and bulbs green garlic, thinly sliced

2 cups pac choi, chopped

1 tsp. fresh ginger, minced

1 lb. boneless, skinless chicken breast, cut  into bite sizes

2 Tbsp. canola oil

In a small bowl, combine the first 6 ingredients.  Whisk and set aside.

Heat 1 Tbsp. canola oil in a large skillet or wok.  Add  1 stalk green garlic and ginger  and cook 1-2 minutes, until fragrant.  Add chicken, stir fry 4-5 minutes or until browned and fully cooked.  Remove from pan and set aside.

Add the remaining canola oil to the skillet and add peppers, red onion, pac choi, pea shoots and the remaining green garlic.  Stir in the sauce mixture and cook for 1 minute or until thickened.  Stir in cooked chicken, toss to coat.  Heat until warmed through.

Serve over brown rice.