Recipe - Stir-Fried Chicken Livers Wsnow Peas

One half pound Chicken livers
1 teaspoon Cornstarch
1 teaspoon Sherry
1 tablespoon Soy sauce
One fourth pound Snow peas
1 (up to)
2 sl Fresh ginger root
2 teaspoon Cornstarch
One fourth cup Water
2 tablespoon Oil
One half teaspoon Salt
2 tablespoon Oil

1. Cut chicken livers in 1/2inch 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; stirfry a few times. Add snow peas and
stirfry over medium heat to soften slightly (high heat will scorch them).
Remove snow peas from pan.

4. Heat remaining oil. Add chicken livers and stirfry 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; stirfry a few times. Add chicken livers and stirfry 1
minute. Add One half cup water chestnuts, cut or sliced up ; and 2 tablespoons cloud ear
mushrooms (soaked), cut or sliced up . Continue with steps 4 and 5.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.