Stir-fried Chicken Livers W/oyster Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 1/4 | lb | Fresh mushrooms |
| 1 | Onion | |
| 2 | T | Oyster sauce |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | c | Stock |
| 1/2 | t | Sugar |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | T | Oil |
| 2 | T | Oil |
INSTRUCTIONS
Cut chicken livers in two. Slice fresh mushrooms and onion thin. In a small bowl, combine oyster sauce, soy sauce, sherry, stock and sugar. In a cup, blend cornstarch and cold water to a paste. Heat oil until smoking. Add chicken livers and stir-fry until their color begins to change (2 to 3 minutes). Remove livers from pan. Heat remaining oil. Add sliced mushrooms and onion; stir-fry until softened but not browned. Return chicken livers and stir-fry a few times to reheat. Stir in oyster sauce mixture and cook, covered, 2 to 3 minutes over medium heat. Stir in cornstarch paste to thicken. Serve at once. 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: 185
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 1.9mg
Sodium: 625.2mg
Potassium: 189.8mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 3.2g
Protein: 2.3g