Liver with Cucumbers and Mo-Er Mushrooms


Preparation info
  • It serves

    3 to 4

    people amply as a main course.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

The parboiling eliminates the liver’s mealiness, making its texture firm and clean. The marinade gives it a wonderful flavor without overshadowing the more delicate flavor of the crisp cucumbers and the crunchy mo-er mushrooms. You will be absolutely astonished by the wonderful textures, good flavor, and garden-fresh aroma.


  • 1 pound pork or beef liver
  • 2 tablespoons mo-er mushrooms (presoaked)



Cut the liver lengthwise into -inch-wide strips. Cut the strips crosswise into -inch-thick slices.

Bring 1