| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
| 1/4 |
lb |
Fresh mushrooms |
| 1 |
|
Onion |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 2 |
tb |
Oil |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Cut chicken livers in two. Slice fresh mushrooms and onion thin.
2. In a small bowl, combine oyster sauce, soy sauce, sherry, stock and
sugar. In a cup, blend cornstarch and cold water to a paste.
3. Heat oil until smoking. Add chicken livers and stir-fry until their
color begins to change (2 to 3 minutes). Remove livers from pan.
4. Heat remaining oil. Add sliced mushrooms and onion; stir-fry until
softened but not browned.
5. 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.
6. 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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