| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Beef liver |
| 1 | up to | |
| 2 | Leek stalks | |
| 2 | T | Oil |
| 1 | T | Sherry |
| 1 1/2 | T | Soy sauce |
INSTRUCTIONS
Cut liver in 1/4-inch slices, then in strips. Cut leeks lengthwise in half, then crosswise in 1/2-inch sections. Heat oil. Add leeks and stir-fry to brown lightly. Add liver and stir-fry until it turns pale brown (2 to 3 minutes). Sprinkle sherry over and stir-fry until it evaporates. Add soy sauce and stir-fry 1/2 minute more. Serve at once. NOTE: Liver is easier to cut when frozen first and then thawed slightly. VARIATION: For the beef liver, substitute pork or calf liver. 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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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 93
Total Fat: 10.4g
Cholesterol: 224.5mg
Sodium: 798.9mg
Potassium: 372.9mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 1.8g
Protein: 19.1g