Name: Stir-Fried Pork Liver W/spinach,mushroom
Ingredients: 4 Dried black mushrooms; 1/2 lb Pork liver; 1 lb Spinach; 2 Scallion stalks (up to); 2 Cloves garlic; 2 sl Fresh ginger root; 1 tb Cornstarch; 2 tb Soy sauce; 2 tb Sherry; 2 tb Water (up to); 2 ts Sugar (up to); 3 tb Oil

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

4		Dried black mushrooms
1/2	lb	Pork liver
1	lb	Spinach
2		Scallion stalks (up to)
2		Cloves garlic
2	sl	Fresh ginger root
1	tb	Cornstarch
2	tb	Soy sauce
2	tb	Sherry
2	tb	Water (up to)
2	ts	Sugar (up to)
3	tb	Oil

INSTRUCTIONS

1. Soak dried mushrooms.
2. Sliver pork liver, then blanch 1 minute.
3. Stem spinach and cut leaves in half. Cut scallion stalks in 1 inch
sections. Crush garlic. Mince ginger root. Sliver soaked mushrooms.
4. Blend cornstarch, soy sauce, sherry, water and sugar to a paste.
5. Heat oil. Add scallions, garlic and ginger, and stir-fry a few times.
Add liver; stir-fry until it begins to brown (about 2 to 3 minutes).
6. Add mushrooms. Stir-fry 2 to 3 minutes more.
7. Add spinach. Stir-fry to soften sligltly (1 to 2 minutes). Then stir
in cornstarch paste to thicken and serve at once.
NOTE: The liver will sliver easily if frozen first, then thawed
slightly.
VARIATION: In step 2, toss the blanched liver in a mixture of 1
tablespoon cornstarch, 1 tablespoon sherry, 2 tablespoons soy sauce, 1
teaspoon sugar and 2 slices fresh ginger root, minced. (Omit the cornstarch
paste in steps 4 and 7; and the ginger root in steps 3 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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