| 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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