Trim one pound gizzards, poach in unsalted water until tender, and drain well. (Save that beautiful gelatin-laden broth for any number of sauces and gravies, even those pâtés you’ve always wanted to try.)
Heat sesame oil in a wok or large sauté pan until very hot, add garlic, sliced peppers–poblanos and sweet bananas are a suggestion–and gizzards. Toss and stir with a little soy until peppers are cooked to your liking .
Serve with rice and Dixie kim chee.
