| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
| 2 |
tb |
Sherry |
| 1/4 |
c |
Bamboo shoots |
| 1/4 |
c |
Water chestnuts |
| 1 |
|
Scallion stalk (up to) |
| 3 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/4 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Cut chicken livers in 1/2-inch slices. Add sherry, toss gently, and let
stand 5 minutes.
2. Meanwhile slice bamboo shoots thin, then in 1/2-inch strips. Slice water
chestnuts. Mince scallion.
3. Heat oil. Add livers and stir-fry until they change color (about 1
minute).
4. Add soy sauce and remaining sherry, stirring to blend in (about 1/2
minute).
5. Add bamboo shoots and water chestnuts; stir-fry a few times. Then add
stock and salt and stir-fry to heat through.
6. 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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