Stir-fried mixed pig's innards with scallions and ginger

Those Chowhound guys think they're so tough, rattling off dishes like blah blah blah pig's windpipe, blah blah blah pig's innards... Well, I can eat pig's innards too!

Actually, I was culling recommendations for less-obvious HK destinations from the China & Southeast Asia Chowhound board and was moved by the following post from Charles Yu:

"Their 'Stirred fry mixed pig's innards with scallions and ginger' is one of the most delicious dish I have ever tasted. The pig's liver was simply out of this world! After having eaten great food in numerous Michelin stars restaurants all over Europe, Japan and America, that speaks a lot!!!"

The restaurant in question is Tso Choi -- or "rough food" -- a pretty ordinary-seeming place near the Jordan MTR stop in Kowloon. Tso Choi supposedly belongs to Chua Lam, a famous HK food critic. Its specialty: all parts pig.

So off I went to test Charles Yu's favorite dish.

I was by myself, so I ate it straight-up, with a small bowl of white rice. It was an appetizing looking stir-fry with long pieces of spring onion and glossy brown bits of all shapes and sizes. The sauce itself had a strong wok flavor, similar to a flame-grilled flavor, with a straightforward soy note and a lingering meaty base. The spring onions had nice bits of blackness from where they'd been hit with the high heat from the wok. The sauce was lightly applied and not at all greasy.

So what about the meat? A texture shmorgasbord. There were very chewy long curly things (think this must be stomach lining or something), then slices of pig's liver, which were less chewy, but still quite firm, and then there were more delicate tubes of some sort. Only the liver had a distinct organ-y flavor. Eating all of these different textures, I felt like I was kind of rambling through the dish. Wonderful wok-y meaty flavor, bits of spring onion delicacy, and then this landscape of texture. Very interesting.