Cooking, recipes, how to
benazir's blog
Hearts Stir Fry

I came up with this because I love Chinese food a lot and so I am using here in this very post when I made this dish because this is an old photo that I posted to Facebook a long time ago. Cut 1 cow’s, lamb’s or goat’s heart in half and remove the coagulated meaning gelled blood from the inside under running cold water. Next cut them in to strips and from there cut them in to bite sized pieces. Do the same thing with bell pepper. Use 1 bell pepper of every color for this dish. They are red, green, yellow and orange. There is a purple one too but that is very rare to find it.
Add 1 oz of either corn, canola, vegetable or sunflower oil to the wok with 1 drop each of chili oil and sesame oil. Chop 4 green onion, 3 cloves of garlic and 1 piece of ginger and add to the hot wok with hot oil on high heat. cook until the rawness goes away and add your pieces of heart. Here you can add 1 pinch of msg, 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 pinch of turbidano sugar, stir in between ingredients. Add 3 dashes of either soy sauce, tamari, dark soy sauce or panzu. Add to this either 1 tsp of stir fry sauce with Chinese black vinegar or rice vinegar. Stir some more. Now add the bite sized pieces of bell pepper and keep stirring some more until it is slightly crunchy. Do not let them get soft and cook all the way through. Serve on a bed of rice or noodles.
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