| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 2 | tb | Peanut oil, divided |
| 1 | lb | Chicken livers, trimmed, sliced |
| 2 | tb | Fermented black beans, rinsed, drained |
| 1 | Garlic clove, minced | |
| 1 | ts | Finely chopped fresh ginger |
| 1/4 | lb | Snow peas, trimmed |
| 1 | tb | Soy sauce |
| 1 | tb | 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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