Kent Wang:
Start with about 1/2 lb of duck gizzard
Kent Wang:
Trim the fat and slice into flat pieces
Kent Wang:
Marinate gizzards
Kent Wang:
Get bamboo strips and soy beans ready
Kent Wang:
Heat up some oil in the wok
Kent Wang:
Add gizzards to pan, stir around a bit
Kent Wang:
Cook until nicely browned
Kent Wang:
Another shot of the browning with flash on
Kent Wang:
Add the bamboo and soy beans
Kent Wang:
Done!