Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Chicken livers |
| 2 tablespoons | Sherry |
| ¼ cup | Bamboo shoots |
| ¼ cup | Water chestnuts |
| 1 | Scallion stalk (up to) |
| 3 tablespoons | Oil |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Sherry |
| ¼ cup | Stock |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
1. Cut chicken livers in ½-inch slices. Add sherry, toss gently, and let stand 5 minutes.
2. Meanwhile slice bamboo shoots thin, then in ½-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 ½ 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 ½ minute more. Serve at once.
VARIATION: For the bamboo shoots and water chestnuts, substitute any of the following: blanched bean sprouts; celery, cut in ½-inch sections; broccoli or cauliflower (broken into flowerets), parboiled.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .