Stir-fried pork liver w/spinach,mushroom
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried black mushrooms | |
| ½ | pounds | Pork liver |
| 1 | pounds | Spinach |
| 2 | Scallion stalks (up to) | |
| 2 | Cloves garlic | |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Water (up to) |
| 2 | teaspoons | Sugar (up to) |
| 3 | tablespoons | Oil |
Directions
1. Soak dried mushrooms.
2. Sliver pork liver, then blanch 1 minute.
3. Stem spinach and cut leaves in half. Cut scallion stalks in 1 inch sections. Crush garlic. Mince ginger root. Sliver soaked mushrooms.
4. Blend cornstarch, soy sauce, sherry, water and sugar to a paste.
5. Heat oil. Add scallions, garlic and ginger, and stir-fry a few times.
Add liver; stir-fry until it begins to brown (about 2 to 3 minutes).
6. Add mushrooms. Stir-fry 2 to 3 minutes more.
7. Add spinach. Stir-fry to soften sligltly (1 to 2 minutes). Then stir in cornstarch paste to thicken and serve at once.
NOTE: The liver will sliver easily if frozen first, then thawed slightly.
VARIATION: In step 2, toss the blanched liver in a mixture of 1 tablespoon cornstarch, 1 tablespoon sherry, 2 tablespoons soy sauce, 1 teaspoon sugar and 2 slices fresh ginger root, minced. (Omit the cornstarch paste in steps 4 and 7; and the ginger root in steps 3 and 5.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .