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Stir-Fried Chicken Livers and Vegetables

Serves: 4
Total Calories: 262

Ingredients

10 ounces chicken livers
2 teaspoons cornstarch
1 teaspoon sesame oil
1/8 teaspoon white pepper
8 ounces celery cabbage
1/4 cup chicken broth
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon light soy sauce
3 tablespoons vegetable oil
1 tablespoon vegetable oil
1 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root

Directions:

Cut each chicken liver into fourths. Toss chicken livers, 2 teaspoons cornstarch, the sesame oil and white pepper in medium bowl. Cut celery cabbage crosswise into 1-inch strips. Mix broth, 1 tablespoon cornstarch, the sugar and soy sauce.

Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add chicken livers stir-fry 2 minutes or until firm and no longer pink. Remove chicken livers from wok drain.

Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add celery cabbage and salt stir-fry 2 minutes. Remove celery cabbage from wok drain. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add chicken livers, garlic and gingerroot. Stir in cornstarch mixture cook and stir 1 minute. Stir in celery cabbage.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 262
Calories from Fat: 193

This Stir-Fried Chicken Livers and Vegetables recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.


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