Stir-fried chicken livers w/bamboo shoot

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, .

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