| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken gizzards |
| 6 |
|
Water chestnuts |
| 1/2 |
c |
Bamboo shoots |
| 1 |
|
Onion |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 4 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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