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Jellyfish and Greens
|Jellyfish and Greens|
1 Tablespoon vegetable oil
2 cloves garlic, peeled and slivered
1 scallion, green part only, slivered
1 cup mustard greens, cut into two-inch slivers
3 duck or six chicken gizzards, thick part removed, then slivered
8 ounce packet jellyfish soaked in cold water eight hours, blanched in boiling water for half minute, then rinsed in ice water and slivered.
1 Tablespoon thin soy sauce
1 Tablespoon shaoxing rice vinegar
1 teaspoon sesame oil
1 Tablespoon granulated sugar
2 teaspoons cornstarch mixed with one tablespoon cold water
1. Heat oil in wok or fry pan, then add garlic and scallion pieces and stir fry half minute before adding mustard greens and duck gizzards and stir-fry for three minutes.
2. Add soy sauce, rice vinegar, and sugar and simmer for two more minutes, then add jellyfish and stir-fry one minute.
3. Add sesame oil and the cornstarch mixture, and stir until sauce thickens, about half minute. Then plate and serve.