Liver with Cucumbers and Mo-Er Mushrooms

Name: Liver with Cucumbers and Mo-Er Mushrooms (黃瓜木耳炒猪肝)
Yield: It serves 3 to 4 people amply as a main course.
Cuisine: Chinese
Ingredients: 2 teaspoons cornstarch; 2 teaspoons sesame oil; 3 quarter -sized slices peeled ginger, shredded; 2 tablespoons light soy sauce; A dash black pepper; ½ teaspoon sugar; 2 whole scallions, cut into 1½-inch pieces; 1 tablespoon stock or water; ½ teaspoon salt; 1 tablespoon dry sherry; 5 tablespoons oil; 1 firm, slender cucumber; 2 tablespoons mo-er mushrooms (presoaked); 1 pound pork or beef liver

黃瓜木耳炒猪肝

Preparation info

It serves
3 to 4
people amply as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

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.

Ingredients

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

Asia
China
Preserve
Main course

Method

Preparations

Cut the liver lengthwise into 1½-inch-wide strips. Cut the strips crosswise into ⅛-inch-thick slices.

Bring 1