0
(0)
CATEGORY CUISINE TAG YIELD
Meats Chinese Meat 4 Servings

INGREDIENTS

4 Dried black mushrooms
1/2 lb Pork liver
1 lb Spinach
2 Scallion stalks (up to)
2 Cloves garlic
2 sl Fresh ginger root
1 tb Cornstarch
2 tb Soy sauce
2 tb Sherry
2 tb Water (up to)
2 ts Sugar (up to)
3 tb Oil

INSTRUCTIONS

1. Soak dried mushrooms.
2. Sliver pork liver, then blanch 1 minute.
3. Stem spinach and cut leaves in half. Cut scallion stalks in 1 inch
sections. Crush garlic. Mince ginger root. Sliver soaked mushrooms.
4. Blend cornstarch, soy sauce, sherry, water and sugar to a paste.
5. Heat oil. Add scallions, garlic and ginger, and stir-fry a few times.
Add liver; stir-fry until it begins to brown (about 2 to 3 minutes).
6. Add mushrooms. Stir-fry 2 to 3 minutes more.
7. Add spinach. Stir-fry to soften sligltly (1 to 2 minutes). Then stir
in cornstarch paste to thicken and serve at once.
NOTE: The liver will sliver easily if frozen first, then thawed
slightly.
VARIATION: In step 2, toss the blanched liver in a mixture of 1
tablespoon cornstarch, 1 tablespoon sherry, 2 tablespoons soy sauce, 1
teaspoon sugar and 2 slices fresh ginger root, minced. (Omit the cornstarch
paste in steps 4 and 7; and the ginger root in steps 3 and 5.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Can’t change? Jesus frees us”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?