Stir-Fried Chicken Hearts with Vegetables

1Rinse the chicken hearts (300 grams) thoroughly under cold water (1 tablespoon) and pat dry. Trim any excess fat or connective tissue, then dice into bite-sized pieces.

2In a small bowl, mix the soy sauce (2 tablespoons), oyster sauce (1 tablespoon), chili paste (1 teaspoon) (if using), sugar (1 teaspoon), water (1 tablespoon), and cornstarch (1 teaspoon) until smooth. Set this sauce mixture aside.

3Heat the vegetable oil (2 tablespoons) in a large wok or skillet over medium-high heat until shimmering.

4Add the minced garlic (3 cloves) and ginger to the wok and stir-fry for about 30 seconds until fragrant, being careful not to burn them.

5Add the diced chicken hearts (300 grams) to the wok. Stir-fry for 4-5 minutes until they are browned on the outside and cooked through (no longer pink inside).

6Add the julienned carrots and sliced green bell pepper (1) to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

7Add the cooked kidney beans (100 grams) and diced tomato (1 medium) to the wok, stirring gently to combine.

8Pour the prepared sauce mixture over the ingredients in the wok. Stir well to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens and glazes the chicken hearts (300 grams) and vegetables.

9Add the sliced green onions (3) and stir-fry for another 30 seconds to 1 minute to soften slightly.

10Season with salt and freshly ground black pepper to taste. Remove from heat.

11Transfer the stir-fry to a serving dish and garnish with chopped fresh cilantro (1 tablespoon) if desired. Serve immediately with steamed rice or noodles for a complete meal.