Name: Stir Fried Liver

Ingredients:

• 1/2 lb. partially frozen liver (cut in strips)
• 2 slices ginger root, minced
• 2 teaspoon cornstarch
• 2 tablespoon cooking sherry
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 2 tablespoon oil
• 2 scallions or onions, chopped
• 1 clove garlic, minced
• 1/2 tablespoon salt
• 2 cups of any following vegetables: peas, green beans, celery, carrots, green peppers, mushrooms, bok choy, etc.

Instructions:

• Combine ginger root, cornstarch, sherry, soy sauce and sugar.
• Add to liver.
• Let stand 20 minutes.
• Heat oil in skillet or wok.
• Add scallions, garlic, salt and vegetables.
• Stir fry just until vegetables are crisp tender.
• Remove.
• Add liver and stir fry 2 to 3 minutes.
• Return cooked vegetables to liver and stir to reheat.
• Serve over rice.

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.

Source: http://www.cooks.com/recipe/pd82i74z/stir-fried-liver-in-a-wok.html

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