Stir-fried Chicken Livers W/bamboo Shoot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 2 | T | Sherry |
| 1/4 | c | Bamboo shoots |
| 1/4 | c | Water chestnuts |
| 1 | Scallion stalk | |
| 2 | up to | |
| 3 | T | Oil |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1/4 | c | Stock |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
INSTRUCTIONS
Cut chicken livers in 1/2-inch slices. Add sherry, toss gently, and let stand 5 minutes. Meanwhile slice bamboo shoots thin, then in 1/2-inch strips. Slice water chestnuts. Mince scallion. Heat oil. Add livers and stir-fry until they change color (about 1 minute). Add soy sauce and remaining sherry, stirring to blend in (about 1/2 minute). Add bamboo shoots and water chestnuts; stir-fry a few times. Then add stock and salt and stir-fry to heat through. Add sugar and scallion; stir-fry 1/2 minute more. Serve at once. VARIATION: For the bamboo shoots and water chestnuts, substitute any of the following: blanched bean sprouts; celery, cut in 1/2-inch sections; broccoli or cauliflower (broken into flowerets), 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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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: <1mg
Sodium: 1638.1mg
Potassium: 228.4mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.4g
Protein: 4.3g