W hen in doubt, stir-fry it. Pretty much everything tastes better in a stir-fry, and I can name them all. Leftover rice?
Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine seasoning ...
How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting.
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