Serves: 4
Total Calories: 161
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 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.
VARIATION:
* In step 4, add to the hot oil, 1 garlic clove, crushed stir-fry a few times. Add chicken livers and stir-fry 1 minute. Add 1/2 cup water chestnuts, sliced and 2 tablespoons cloud ear mushrooms (soaked), sliced. Continue with steps 4 and 5
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken Livers With Snow Peas recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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