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|
fresh cilantro
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).
Someone after my own heart – I love ALL offal – so glad you do too! Yummm….another yummy way to eat gizzards and hearts 🙂
chow! Devaki @ weavethousandflavors
Thanks! I like nearly all offal — I do prefer liver done as a spicy pate (not that standard liver n onions), and for some reason pork tongue is rather slimy in any incarnation I’ve yet seen it served in.
Chow back!
NOT appetizing when you show it in its raw form, sorry. 😛
Okay, agree on this! I put this up because the cooked form photos ended up blurry.
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