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).
Serving size: Complete recipe
Calories 458 Calories from Fat 107
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 3.8 g18.8%
Trans Fat 0.1 g
Cholesterol 782.5 mg260.8%
Sodium 2112 mg88%
Total Carbohydrates 38 g12.8%
Dietary Fiber 11 g43.8%
Sugars 14.4 g
Protein 50 g100.4%
Vitamin A 531.2% Vitamin C 270.6%
Calcium 11.8% Iron 131.5%
*Based on a 2000 Calorie diet