Free Recipe Stir-Fried Pork Liver W/spinach,mushroom

Recipe Type: M Recipes

Recipe Preparation: cook

Cooking Ingredients for Stir-Fried Pork Liver W/spinach,mushroom Recipe

4 Dried black mushrooms
1/2 lb Pork liver
1 lb Spinach
2 Scallion stalks
1 -(up to)
2 Cloves garlic
2 sl Fresh ginger root
1 tb Cornstarch
2 tb Soy sauce
2 tb Sherry
2 tb Water
1 -(up to)
2 ts Sugar
2 -(up to)
3 tb Oil

Stir-Fried Pork Liver W/spinach,mushroom Preparation

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.

Cooking Temperature:

Recipe Serves: 4

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