Celery Stir-Fried with Chicken Gizzards
A Zhejiang homestyle dish of quickly stir-fried celery and chicken gizzards, valued for lowering blood pressure and cholesterol.
Ingredients
celery (wide leaves split lengthwise, cut into 2.5 cm pieces, tough strings removed)
1
chicken gizzards (washed, surface fat removed, sliced thin)
3
ginger (julienned)
1 tbsp
salad oil
2 tbsp
salt
1 tsp
MSG
1/4 tsp
Instructions
1
Preparation
Separate the celery leaves one by one and wash them. Split the wide leaves lengthwise, then tear the celery into 2.5 cm pieces by hand and pull off the tough strings running through the stalks. Wash the chicken gizzards, remove any surface fat, and slice thinly.
2
Quick-fry the Gizzards
Heat the oil in a wok until hot, fry the ginger until fragrant, then add the gizzards and stir-fry until they change color. Remove and set aside.
3
Stir-fry the Celery
Leave the remaining oil in the wok, add the celery and stir-fry for 1 to 2 minutes. Add the salt and MSG, return the gizzards to the wok, toss everything together, and plate once the gizzards are cooked through.
4
Tip
Celery can be eaten raw; once the aroma rises during cooking it is ready to serve.
