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Stir-Fried Chicken Livers and Vegetables

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Stir-Fried Chicken Livers and Vegetables recipe on the web!!


   __ ounces chicken livers
   _ teaspoons cornstarch
   _ teaspoon sesame oil
   ___ teaspoon white peppers
   _ ounces celery cabbage
   ___ cup chicken broth
   _ tablespoon cornstarch
   _ teaspoon sugar
   _ teaspoon light soy sauce
   _ tablespoons vegetable oil
   _ tablespoon vegetable oil
   _ teaspoon salt
   _ tablespoons vegetable oil
   _ teaspoons finely chopped garlic
   _ 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.


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