Recipe - Stir-Fried Chicken Livers Woyster Sauce

One half pound Chicken livers
One fourth pound Fresh mushrooms
1 Onion
2 tablespoon Oyster sauce
1 tablespoon Soy sauce
1 tablespoon Sherry
One half cup Stock
One half teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoon Water
2 tablespoon Oil
2 tablespoon Oil

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 stirfry until their
color begins to change (2 to 3 minutes). Remove livers from pan.

4. Heat remaining oil. Add cut or sliced up mushrooms and onion; stirfry until
softened but not browned.

5. Return chicken livers and stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.