| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sherry |
| 1 |
tb |
Soy sauce |
| 1/4 |
lb |
Snow peas (up to) |
| 2 |
sl |
Fresh ginger root |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Water |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Cut chicken livers in 1/2-inch slices. Combine cornstarch, sherry and
soy sauce. Add to livers and toss gently. Let stand 15 minutes, turning
occasionally.
2. Stem and string snow peas. Mince ginger root. Blend remaining cornstarch
and cold water to a paste.
3. Heat oil. Add salt, then ginger; stir-fry a few times. Add snow peas and
stir-fry over medium heat to soften slightly (high heat will scorch them).
Remove snow peas from pan.
4. Heat remaining oil. Add chicken livers and stir-fry over high heat until
nearly cooked through (2 to 3 minutes).
5. Stir in cornstarch paste to thicken. Return snow peas only to heat
through. Serve at once. VARIATION: In step 4, add to the hot oil, 1 garlic
clove, crushed; stir-fry a few times. Add chicken livers and stir-fry 1
minute. Add 1/2 cup water chestnuts, sliced; and 2 tablespoons cloud ear
mushrooms (soaked), sliced. Continue with steps 4 and 5.
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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