A savory Chinese stir-fry featuring tender chicken gizzards paired with soft bean curd sticks, finished with fresh cilantro and aromatic seasonings.
This homestyle Chinese dish transforms chewy chicken gizzards into something tender and flavorful when quickly stir-fried with silky bean curd sticks. The crosshatch cuts on the gizzards help them cook evenly and absorb the savory sauce.
Rinse the chicken gizzards under cold water. Using a sharp knife, make diagonal crosshatch cuts on both sides of each gizzard, about 1/4 inch deep. This helps them cook evenly and absorb flavor. Pat dry with paper towels.
If using dried bean curd sticks, soak them in warm water for about 30 minutes until softened. Drain and cut into 3-inch sections. If using fresh bean curd sticks, simply cut to size.
Bring a pot of water to a boil. Add the prepared gizzards and parboil for about 2-3 minutes until they turn firm and lose their raw look. Drain and set aside.
Heat oil in a wok over high heat until smoking. Add the minced garlic, sliced ginger, and a pinch of salt. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the blanched gizzards to the wok. Stir-fry over high heat for 1-2 minutes, allowing them to get slight caramelization on the edges. Add rice wine and let it sizzle.
Add the bean curd sticks to the wok along with soy sauce and oyster sauce. Toss everything together and cook for another 2 minutes until the sauce coats the ingredients. Season with white pepper. Turn off heat and fold in the fresh cilantro. Serve immediately.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
