Stir-Fry Combining Crunchy Snow Peas and Scored Gizzards

Name: Stir-Fry Combining Crunchy Snow Peas and Scored Gizzards
Cuisine: American
Ingredients: 500 g (1 lb) Gizzards (chicken or duck), thoroughly cleaned and rinsed; 200 g (1/2 lb) Snow Peas, tips trimmed and tough side-strings removed; 4–5 Garlic Cloves, smashed or thickly sliced; 1-inch Ginger, sliced thinly; 2 tbsp Cooking Oil; 1 tbsp Shaoxing Rice Wine (or dry sherry); 1 tbsp Oyster Sauce; 1 tbsp Light Soy Sauce; 1/2 tsp Sugar; 1 tsp Cornstarch (mixed with 2 tbsp water to create a slurry)

Belle @cook_112908580

Germany

This classic home-style Chinese dish is a stir-fry combining crunchy snow peas and scored gizzards (typically chicken or duck) cooked in a savory garlic and soy sauce base. Scoring the gizzards with parallel cuts allows them to cook quickly and curl up into the decorative shape.

Belle @cook_112908580

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Ingredients

500 g (1 lb)Gizzards (chicken or duck), thoroughly cleaned and rinsed
200 g (1/2 lb)Snow Peas, tips trimmed and tough side-strings removed
4–5Garlic Cloves, smashed or thickly sliced
1-inchGinger, sliced thinly
2 tbspCooking Oil
1 tbspShaoxing Rice Wine (or dry sherry)
1 tbspOyster Sauce
1 tbspLight Soy Sauce
1/2 tspSugar
1 tspCornstarch (mixed with 2 tbsp water to create a slurry)

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Steps

1

Prep the gizzards
☑Cut away any tough yellow or white inner membranes from the gizzards.Slice each gizzard into bite-sized pieces.To score: Make several shallow, close-cut parallel cuts across the surface of the meat without cutting all the way through, then turn 90 degrees and slice down into quarters.Place them in a bowl and toss with the rice wine and a pinch of salt to marinate for 10–15 minutes.
2

Blanch the gizzards
☑(Optional for tenderness)Bring a pot of water to a boil.Drop the scored gizzards into the boiling water for 1–2 minutes just until they open up, turn opaque, and curl.Drain immediately and pat them dry. (This keeps them clean and avoids releasing too much water in the frying pan).
3

Stir-fry
☑Heat your frying pan or wok over high heat and add the cooking oil.Toss in the sliced ginger and smashed garlic, stir-frying for about 30 seconds until highly fragrant.Crank the heat to high, add the gizzards, and stir-fry rapidly for 1 to 2 minutes.Add the trimmed snow peas directly into the pan. Toss everything together for 1 minute until the snow peas turn a vibrant green but remain crisp.
4

Sauce and finish
☑Drizzle the soy sauce, oyster sauce, and sugar around the edges of the pan, tossing to coat the meat and vegetables.Give your cornstarch slurry a quick stir and pour it into the pan.Stir-fry for another 30 seconds until the liquid bubbles and thickens into a glossy glaze that clings to the food.Turn off the heat and serve immediately over a bed of warm rice.