| 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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