INGREDIENTS
- 1/2 pound chicken liver
- 1 teaspoon cornstarch
- 1 teaspoon sherry (optional)
- 1 tablespoon soy sauce
- 1/4 pound snow pea
- 1 small red bell pepper
- 1 to 2 slice fresh ginger root
- 2 teaspoons cornstarch
- 1/4 cup water
- 2 tablespoons oils
- 1/2 teaspoon salt
- 2 tablespoons oils
DIRECTIONS
1. Cut chicken livers in 1/2-inch slices. Combine cornstarch, sherry and soy sauce. Add to livers and toss gently. Let stand 15 minutes, turning occasionally.
2. Stern and string snow peas. Mince ginger root. Blend remaining cornstarch and cold water to a paste.
3. Heat oil. Add salt, then ginger stir-fry a few times. Add snow peas and and bell pepper. Stir-fry over medium heat to soften slightly (high heat will scorch them). Remove snow peas from pan.
4. Heat remaining oil. Add chicken livers and stir-fry 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.
Credits to: dvo.com
