Stigghiola Stir-Fry

Ingredients

In the original Sicilian stigghiola, the intestines are typically skewered and grilled. However, in this adapted recipe, the stigghiola is marinated and stir-fried with vegetables, incorporating the cooking technique and flavors of Canadian Chinese cuisine. The addition of soy sauce, ginger, garlic, and Chinese five-spice powder infuses the dish with the bold and aromatic flavors characteristic of Chinese stir-fries. We alse have the original recipe for Stigghiola, so you can check it out.

• 500g (1.1 lb) lamb or goat intestines 500g (1.1 lb) lamb or goat intestines
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 medium onion, sliced 1 medium onion, sliced
• 200g (7 oz) snap peas 200g (7 oz) snap peas
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Clean the lamb or goat intestines thoroughly, removing any excess fat or debris. Cut them into bite-sized pieces.
2. 2.
   In a bowl, combine the soy sauce, grated ginger, minced garlic, and Chinese five-spice powder. Add the intestines to the marinade and let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated intestines and stir-fry for 3-4 minutes until they are cooked through and slightly browned. Remove the intestines from the wok and set them aside.
4. 4.
   In the same wok, add the sliced bell peppers, onion, and snap peas. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. 5.
   Return the cooked intestines to the wok and add the oyster sauce. Stir-fry for another minute to coat the ingredients evenly.
6. 6.
   Pour the dissolved cornstarch into the wok and stir well until the sauce thickens.
7. 7.
   Serve the Stigghiola Stir-Fry over steamed rice.

Treat your ingredients with care...

• Lamb or goat intestines — Ensure thorough cleaning of the intestines before marinating and cooking. Remove any excess fat or debris to enhance the taste and texture of the dish.

Tips & Tricks

• If lamb or goat intestines are not readily available, you can substitute with beef or pork intestines.
• For a spicier kick, add a teaspoon of chili flakes or a sliced chili pepper to the stir-fry.
• To enhance the flavors, you can add a splash of rice vinegar or a squeeze of lime juice before serving.
• Feel free to customize the vegetable selection based on personal preference or seasonal availability.
• If you prefer a thicker sauce, increase the amount of cornstarch dissolved in water.

Serving advice

Serve the Stigghiola Stir-Fry hot over a bed of steamed rice. Garnish with chopped green onions or cilantro for added freshness and color.

Presentation advice

Arrange the colorful stir-fried vegetables and tender stigghiola pieces on a serving platter. Place a mound of steamed rice in the center and drizzle the sauce over the top. Sprinkle some sesame seeds for an attractive finishing touch.