Stir-Fried Pork Liver With Spinach and Mushrooms


Serves: 4
Total Calories: 140

Ingredients

4 black, dried mushrooms
1/2 pound pork liver
1 pound spinach
2 stalks scallion
1 to 2 clove garlic
2 slices fresh ginger root
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons water
1 to 2 teaspoon sugar
2 to 3 tablespoons oils

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 slightly (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.)

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 140
Calories from Fat: 68

This Stir-Fried Pork Liver With Spinach and Mushrooms recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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