Ingredients
200 g chicken gizzards, 150 g spring bamboo shoots, 30 g red bell pepper slices.
Seasonings
Scallion segments and pickled ginger slices, 5 g each; salt and MSG, 1/2 teaspoon each; Shaoxing wine and water starch, 1 tablespoon each; fresh stock, 2 tablespoons; vegetable oil, as needed.
Steps
1. Clean the chicken gizzards, score them in a crosshatch pattern, and cut into small pieces; peel the spring bamboo shoots, wash them, cut into chunks, blanch both separately in boiling water, then drain well.
2. Heat oil in a wok until hot, first add scallion segments and pickled ginger slices and stir-fry until fragrant, then splash in cooking wine, add spring bamboo shoot chunks, chicken gizzard chunks, and red bell pepper slices, and stir-fry everything together.
3. Then add fresh broth, salt, and MSG, stir-frying until the flavors meld, thicken with a thin cornstarch slurry, then remove from heat and plate.