| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef liver (up to) |
| 2 |
|
Leek stalks |
| 2 |
tb |
Oil |
| 1 |
tb |
Sherry |
| 1 1/2 |
tb |
Soy sauce |
INSTRUCTIONS
1. Cut liver in 1/4-inch slices, then in strips. Cut leeks lengthwise in
half, then crosswise in 1/2-inch sections.
2. Heat oil. Add leeks and stir-fry to brown lightly. Add liver and
stir-fry until it turns pale brown (2 to 3 minutes).
3. 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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