Name: Stir Fried Liver
Ingredients:
Instructions:
Comments: 10/29/2014 - I started with liver tofu stir-fry leftovers so I skipped
many of the cooking steps.
3/3/2017 - I had one pound of beef liver that was packaged in four 1/4 pound slices.
Instead of keeping it partially frozen, I had thawed it in the refrigerator,
but was able to cut it using a scissors. I used the same amounts of other
ingredients as in the recipe, and it was a little dry.
11/8/2017 - I processed the calf liver properly this time. I doubled the
amount of sherry and soy sauce. For vegetables, I used baby bok choy, some green pepper, and
a little spinach. I stir-fried the liver 1 minute, and then added the marinade
and, soon after, the vegetables.
12/16/2023 - As in March 2017, I had one pound of beef liver that was packaged
in four 1/4 pound slices, and I used two of the slices for 1/2 pound.
It takes about 1 1/2 hour to partially thaw a slice.
I used 2 cups of snow peas and 4 1/2 cups of baby bok choy.
I substituted 1 tablespoon ground garlic for the minced ginger root and 1 teaspoon of
powdered garlic for the minced garlic. I set the burner at #7.
The liver, with its marinade, was done in about 1 1/2 minutes.
Source: http://www.cooks.com/recipe/pd82i74z/stir-fried-liver-in-a-wok.html