Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Chicken gizzards |
6 \N | Water chestnuts |
½ cup | Bamboo shoots |
1 \N | Onion |
2 \N | Or |
3 slices | Fresh ginger root |
2 tablespoons | Oil |
4 tablespoons | Soy sauce |
1 tablespoon | Sherry |
½ teaspoon | Salt |
1½ cup | Water |
1. Remove fat and outer membrane of gizzards; cut each in 6 slices. Slice water chestnuts, bamboo shoots and onion. Mince ginger root.
2. Heat oil. Add onions and ginger; stir fry a few times. Add gizzards and stir-fry 1 to 2 minutes. Stir in soy sauce, sherry and salt.
3. Add water chestnuts, bamboo shoots and water. Heat quickly; then simmer, covered, until tender (20 to 30 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .