Serves: 4
Total Calories: 216
1. Cut chicken livers in 1/2-inch slices. Add sherry, toss gently, and let stand 5 minutes.
2. Meanwhile slice bamboo shoots thin, then in 1/2-inch strips. Slice water chestnuts. Mince scallion.
3. Heat oil. Add livers and stir-fry until they change color (about 1 minute).
4. Add soy sauce and remaining sherry, stirring to blend in (about 1/2 minute).
5. Add bamboo shoots and water chestnuts stir-fry a few times. Then add stock and salt and stir-fry to heat through.
6. Add sugar and scallion stir-fry 1/2 minute more. Serve at once.
VARIATION:
* For the bamboo shoots and water chestnuts, substitute any of the following: blanched bean sprouts celery, cut in 1/2-inch sections broccoli or cauliflower (broken into flowerets), parboiled.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken Livers With Bamboo Shoots recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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