Chinese Chicken Liver Stir-Fry

Name: Chinese Chicken Liver Stir-Fry
Yield: Yield: 4 servings.
Cuisine: Chinese
Ingredients: 1 lb (500 g) chicken livers, halved; 2 cloves garlic; 1 slice fresh ginger, peeled (1 Tbsp) or ½ tsp ground ginger; 2 Tbsp cornstarch dissolved in ¼ cup cold water; 1 Tbsp brown sugar or honey; cooked rice (optional); freshly ground black pepper to taste; 2 Tbsp soy sauce (low-sodium or regular); 2 Tbsp soy sauce (low-sodium or regular); 1 Tbsp brown sugar or honey; 2 Tbsp soy sauce (low-sodium or regular); 1 cup snow peas or pea pods; 1 pint fresh mushrooms (about 2½ cups); 1 to 2 Tbsp oil; 1 cup snow peas or pea pods; 2 medium onions, quartered; 1 slice fresh ginger, peeled (1 Tbsp) or ½ tsp ground ginger; 2 green or red bell peppers, halved; 2 green or red bell peppers, halved

Preparation info

Yield:
4
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

1 lb (500 g) chicken livers, halved
2 cloves garlic

Asia
China
Main course

Method

Broil chicken livers lightly on both sides. Set aside.

Steel Blade: Drop garlic and ginger through feed tube while machine is running; process until minced.

Slicer: Slice onions, bell peppers and mushrooms, using medium pressure.

Heat oil in large skillet or wok. Add sliced vegetables and snow peas. Stir-fry for 2 minutes on high heat. Add soy sauce, brown