Recipe - Stir-Fried Pork Liver Wspinach Mushroom

4 Dried black mushrooms
One half pound Pork liver
1 pound Spinach
2 Scallion stalks
1 (up to)
2 Cloves garlic
2 sl Fresh ginger root
1 tablespoon Cornstarch
2 tablespoon Soy sauce
2 tablespoon Sherry
2 tablespoon Water
1 (up to)
2 teaspoon Sugar
2 (up to)
3 tablespoon Oil

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 stirfry a few times.
Add liver; stirfry until it begins to brown (about 2 to 3 minutes).

6. Add mushrooms. Stirfry 2 to 3 minutes more.

7. Add spinach. Stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.