| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes |
| 1 |
lb |
Beef liver |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ginger, ground |
| 4 |
tb |
;Water, divided |
| 1 |
md |
Onion; cut in wedges |
INSTRUCTIONS
Cut tomatoes into wedges (makes about 2 cups); set aside. Cut liver into
1/2" wide strips; set aside. In a medium bowl, combine soy sauce, sherry,
cornstarch, sugar, salt and ginger. Add liver; marinade for 15 to 20
minutes. In a medium skillet or wok, heat 2 tablespoons of the water. Add
liver and marinade to skillet. Cook and stir until partially cooked, about
2 minutes. Remove from skillet and set aside. To the skillet add remaining
2 tablespoons water. Add onions; cook and stir until onions are crisp and
tender, about 3 minutes. Add tomatoes; cook and stir until tomatoes are
tender, 1 minute. Add reserved liver and marinade; cook and stir until
meat is cooked, but still pink in the center, about 2 minutes Serve with
cooked rice, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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