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2 cups vegetable oil
1/2 to 1 pound tripe
3 slices fresh ginger, peeled and sliced then cut into thin strips
3 cloves garlic, peeled and cut into thin slices
1/2 to 1 Tablespoon chili paste with garlic and black beans
1 Tablespoon Shaoxing wine
1 Tablespoon Chinese black vinegar
2 tablespoons Chinese white rice vinegar
1 teaspoon sugar
1 tablespoon cornstarch mixed with two tablespoons of cold water
3 Tablespoons minced scallion or another green
1. Blanch the tripe in water for one minute, then put it into cold water to cool it quickly.
2. Heat oil in a wok or beep fry pan, and oil blanch the tripe for two minutes, then drain and set aside on paper towels. Set the oil aside for other uses.
3. In the oil left in the wok or fry pan, about a tablespoon, stir-fry the ginger and garlic for one minute, then add the chili paste, wine, and vinegars, and toss until well mixed, then add the sugar and stir once more.
4. Add the tripe and mix well, then stir-fry for one minute. Add the cornstarch mixture and boil for one minute or until thick, then remove to a bowl, toss with the greens, and serve.