Pickled Beans Stir-Fried with Chicken Gizzards

酸豆角炒鸡胗

Pickled Beans Stir-Fried with Chicken Gizzards — HunanChangsha home cooking.

Ingredients

• pickled long beans (suan dou jiao)
• chicken gizzards
• ginger
• scallion
• Shaoxing wine

Instructions

1. Bring 500 ml water to boil with 10 g ginger (thin slices). Add gizzards; blanch 10 seconds. Drain and rinse under cold water. Pat dry. (Gizzards turn opaque ivory; surface tightens slightly.)
2. Heat wok over high heat until smoking lightly. Add 10 ml (2 tsp) peanut oil. (Thin veil of smoke rises steadily from center of wok.)
3. Add gizzards in single layer. Let sear 30 seconds untouched, then stir-fry 1 minute until edges brown and centers remain springy. (Golden-brown sear marks appear; gizzards spring back when pressed.)
4. Push gizzards aside. Add remaining ginger juliennes to hot oil; stir 10 seconds until fragrant. (Ginger softens at edges but stays pale; oil shimmers with golden flecks.)
5. Add pickled beans and Shaoxing wine. Stir-fry 3 minutes on high heat until beans darken and gizzards absorb tangy aroma. Finish with scallion greens. (Beans cling to gizzards; steam carries sharp, fermented brightness.)