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Recipe from: Thai Home-Cooking from Kamolmal's Kitchen
Servings: 4 to 6
¼ cup ginger root, sliced
1 medium (¼ pound) bell pepper
1 cup yellow onion, sliced very thin
3 green onions
2 serrano chiles
½ cup water
1½ tablespoon nam pla
2 tablespoons oyster sauce
2 tablespoons granulated sugar
1 pound chicken giblets
3 tablespoons vegetable oil
1 teaspoon, about 2 cloves, garlic, finely chopped
¼ teaspoon ground white pepper
red lettuce leaves
Peel the ginger root and slice it crosswise into ¼ inch or less slices. Remove the stem and seeds from the bell pepper and cut it into 1 inch squares. Peel the yellow onion and cut it into 1 inch squares. Set both aside. Slice the green onions into 1 inch long pieces and set them aside separately. Remove the stems, but not the seeds, from the chiles and slice them into thin lengthwise strips.
Put the water, nam pla, oyster sauce and sugar in a bowl and stir until the sugar's dissolved. Set aside.
Remove and discard the tough white part from any gizzards. Slice each giblet part way through and butterfly, so they'll be thin enough to cook quickly before getting tough. Heat a wok, add the oil and swirl it over the surface. Add the garlic and stir-fry 'til lightly golden. Add the giblets and chiles and stir-fry over medium heat until the red color of the giblets is almost gone, about 2 minutes. Don't overcook them at this point.
Add the ginger, bell pepper and yellow onion. Stir-fry 'til the veggies are just crisp-tender. Add the nam pla mixture and stir about one minute. The sauce will not be thick.
Line a serving bowl with lettuce leaves and pour the giblets and sauce over them. Top with green onions and sprinkle with ground pepper. Serve with rice.