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, .

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