Chicken Liver Chop Suey
|Chicken livers||1⁄2 Pound|
|Celery||1⁄2 Cup (8 tbs), sliced in matchstick pieces|
|Green pepper||1⁄2 Medium, sliced in matchstick pieces|
|Fresh peas||4 Ounce|
|Boiling water||1⁄2 Cup (8 tbs)|
|Instant onion broth and seasoning mix||1 Tablespoon|
|Canned bean sprouts||1 Cup (16 tbs), drained and rinsed|
|Soy sauce||1 Teaspoon|
In non-stick skillet, panbroil chicken livers; dice, remove from skillet and set aside.
To same skillet add celery, green pepper, peas, boiling water and onion broth mix.
Cook, covered, until vegetables are soft.
Stir in bean sprouts and liver; add soy sauce, salt and pepper.
Serve hot with Chinese hot mustard, if desired (it's also called English mustard; make it by mixing dry mustard and a few drops of water to a paste).