Spicy Chicken Gizzards Stirfried with Peppers

Having grown up in China as a kid, I love exotic food. Gizzards are a special delicacy that offers a combination of textures. In our family, we normally cook gizzards by boiling them in a flavorful broth. I decided to try something different.

Ingredients:

1 package chicken gizzards (with hearts)

1/2 of a bellpepper (sliced lengthwise)

1-2 jalapeno peppers (sliced)

1 Tbsp chili pepper flakes

1 tsp Sichuan peppercorns

1 Tbsp sliced ginger (skin taken off)

1-2 Tbsps cornstarch

Dash of shaoxin rice wine

Salt

1 Tbsp dark soy sauce

1 Tbsp canola oil

1 stalk scallion (chopped to 1" long pieces)

Steps:

1. Slice the gizzards as finely as possible. Rinse under cold water, then drain completely.
2. Add about 1-2 Tbsps cornstarch to gizzards, then add the rice wine and dark soy sauce as a marinade. Stir. If the gizzards are too clumped together, making it hard to stir, add more rice wine to loosen it up. 
3. In a wok/pan, add the canola oil. Turn the stove to high to heat up the oil. Once small bubbles are starting to form (if your oil is smoking, then you waited too long!), add the chili flakes, peppercorns, ginger, and scallions. Stir lightly. The oil will start to become infused with flavor!
4. Add in the gizzards. Stir until the gizzards are about 80% opaque. 
5. Add the peppers. Stir until the gizzards are entirely opaque (you shouldn't see pink spots!).
6. Add salt to taste.

Note: 

If you want a burst of color on the plate, mix and match differently colored bellpeppers instead of taking 1/2 of a single bellpepper. I used 1/4 of red and orange bellpeppers!