| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Peanut oil, divided |
| 1 |
lb |
Chicken livers, trimmed |
|
|
sliced |
| 2 |
T |
Fermented black beans |
|
|
rinsed drained |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Finely chopped fresh ginger |
| 1/4 |
lb |
Snow peas, trimmed |
| 1 |
T |
Soy sauce |
| 1 |
T |
Sherry |
| 1/2 |
c |
Chicken broth |
| 2 |
|
Green onions, finely chopped |
INSTRUCTIONS
Heat 1 tb oil over high heat in large wok; add liver; stir fry 3-5
minutes, or until liver is browned but still pink on the inside;
remove from wok; reserve. Reduce heat to medium; heat remaining oil in
wok;add black beans, garlic and ginger. Stir fry 1 minutes. Add soy
sauce,sherry, broth and green onions; bring to a boil. Add liver; stir
until sauce coats the liver and liver is heated through. Remove from
heat and serve immediately. Origin: Appeal, Quarterly magazine by
Overwaitea/Save On Foods. Shared by Sharon Stevens. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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