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Cook'n with Betty Crocker 
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Stir-Fried Chicken Livers and Vegetables |
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Serves: 4 Print this Recipe10 ounces chicken livers 2 teaspoons cornstarch 1 teaspoon sesame oil 1/8 teaspoon white peppers 8 ounces celery cabbage 1/4 cup chicken broth 1 tablespoon cornstarch 1 teaspoon sugar 1 teaspoon light soy sauce 3 tablespoons vegetable oil 1 tablespoon vegetable oil 1 teaspoon salt 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root Cut each chicken liver into fourths. Toss chicken livers, 2 teaspoons cornstarch, the sesame oil and white pepper in medium bowl. Cut celery cabbage crosswise into 1-inch strips. Mix broth, 1 tablespoon cornstarch, the sugar and soy sauce. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add chicken livers; stir-fry 2 minutes or until firm and no longer pink. Remove chicken livers from wok; drain. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add celery cabbage and salt; stir-fry 2 minutes. Remove celery cabbage from wok; drain. Wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chicken livers, garlic and gingerroot. Stir in cornstarch mixture; cook and stir 1 minute. Stir in celery cabbage. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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