| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef liver (up to) |
| 2 |
sl |
Fresh ginger root |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Sherry |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Sugar |
| 1 |
|
Scallion stalk |
| 1 |
|
Clove garlic |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Cut liver in 1/4-inch slices, then in strips.
2. Mince ginger root. Combine with cornstarch, sherry, soy sauce and sugar.
Add to liver and toss to coat. Let stand 15 to 20 minutes, turning
occasionally.
3. Cut scallion stalk in 1/2-inch sections. Crush garlic.
4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add liver and
stir-fry until it turns pale brown (2 to 3 minutes).
5. Add scallion sections and stir-fry 1 minute more. Serve at once.
VARIATIONS:
ln step 4, add to heated oil 1 cup fresh mushrooms, sliced thin. Stir-fry
until softened. Remove from pan. Add another 1-1/2 tablespoons oil and
heat; then add salt, garlic and liver. Cook as in steps 4 and 5. At the end
of step 5, return mushrooms and stir in only to reheat.
In the above variation, for the mushrooms substitute either 2 cups shelled
peas, parboiled; or 2 Cups stringbeans, cut in 1-1/2 inch sections and
parboiled.
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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