| 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.
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