Stir-fried Sour Cucumber with Shrimp and Chicken Gizzards

Wash the cucumbers thoroughly. Peel the skin, cut off both ends, then slice each cucumber in half lengthwise. Slice each half in half again lengthwise. Remove the seeds from all cucumber pieces. Slice the deseeded cucumber diagonally into thin pieces (not too thin, not too thick for good texture).

Place the sliced cucumber in a bowl. Add 1 teaspoon of salt and 2 tablespoons of white vinegar. Mix well by hand until the cucumber feels slightly slippery and has released some water. Let it marinate for 15-20 minutes while preparing other ingredients.

Mince 2 cloves of garlic. Slice 2 red chilies diagonally. Slice 1/2 shallot into wedges.

Peel and devein the shrimp. Wash them thoroughly and pat dry with a paper towel. Marinate the shrimp with 1/2 teaspoon of white sugar and 1/4 teaspoon of salt. Mix well. Add 1 teaspoon of cornstarch and mix again to coat the shrimp. This helps prevent oil splattering and locks in moisture during frying.

Clean the chicken gizzards, removing any yellowish parts. Slice them thinly against the grain for a tender chew.

Drain the marinated cucumber, reserving the liquid. This liquid can be used later if more sourness is desired in the dish.

Heat a wok over high heat. Add about 1.5 tablespoons of cooking oil. Once hot, add the marinated shrimp and fry until they just turn pink and fragrant, but are not fully cooked. Remove the shrimp from the wok and set aside.

Add the remaining cooking oil (about 1.5 tablespoons) to the wok. Add the sliced shallots and minced garlic. Stir-fry until fragrant, being careful not to burn them.

Add the sliced chicken gizzards to the wok. Stir-fry until they are fragrant and lightly cooked.

Add the drained cucumber to the wok. Continue to stir-fry on high heat. The heat will activate the vinegar in the cucumber, releasing a fragrant aroma. Stir-fry until the cucumber is slightly softened but still crisp.

Taste the dish. If more sourness is desired, add 2 tablespoons of the reserved cucumber liquid. Stir well to combine.

Add the fried shrimp back into the wok. Stir-fry briefly to mix with the other ingredients. Reduce heat to low, cover the wok, and simmer for 1-2 minutes to allow the flavors to meld.

Uncover the wok. Prepare a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Pour the cornstarch slurry into the wok and stir quickly to thicken the sauce to your desired consistency.

Finally, add the sliced red chilies. Stir-fry for a few more seconds to incorporate them and add a pop of color and mild spice. Turn off the heat and transfer the dish to a serving bowl.