Nothing like going out of town for a few days to encourage one to clean out the fridge. I found a recipe for gizzards that incorporated Thai seasonings and adapted the veggie portion with what was at hand.
About 300 grams poultry gizzards and hearts, fat removed as far as possible
1/4 -1/3 red onion, sliced and chopped
1 baby bok choy, diced
about 1/2 or so from a pack of oyster mushrooms, stems removed, and broken into small pieces
1/2 teaspoon of sesame oil
two cloves garlic, minced
1/4 cup red wine
Splash of Thai fish sauce
grated fresh ginger
Ground galangal root
ground pepper to taste
about 5 – 6 slices green cabbage, sliced thin and then coarsely chopped
1 teaspoon white sesame seeds|
Put the gizzards and hearts into a pot of water, bring to a boil (remove foam when it rises), and allow to simmer 30-40 minutes. Remove.
When cool cut hearts into halves, and gizzards into thin slices (1/4 inches), removing any tough parts.
Lightly brown the garlic in a skillet with a minimum of oil, then add all ingredients except sesame seeds and cilantro (you add maybe a 1/4 cup of the gizzard/heart cooking water, save the rest for another recipe or soup).
Cook liquid down, stirring often, maybe ten minutes.
Add cabbage, and cook about 3-5 minutes longer, and transfer to a plate.
Sprinkle sesame seeds and cilantro over the top, and either serve immediately, or chill to serve as a salad (atop optional leaf lettuce).