Sweet And Sour Chicken Livers
|Apple juice||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Soy sauce||1 1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Carrots||2 Medium, thinly bias sliced to make 1 cup|
|Green onions||5 , bias-sliced into 1-inch lengths to make 1 cup|
|Green pepper||1 Medium, cut into 3/4-inch pieces to make 3/4 cup|
|Chicken livers||1⁄2 Pound, halved|
|Apple||1 Medium, coarsely chopped to make 1 cup|
|Hot cooked rice||1 Cup (16 tbs)|
For sauce, stir together apple juice, brown sugar, vinegar, cornstarch, and soy sauce.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add carrots; stir-fry for 2 1/2 minutes.
Add green onions and green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove the vegetables from the wok or skillet.
Add all the chicken livers to the hot wok or skillet.
Stir-fry for 3 to 4 minutes or till just pink.
Push chicken livers from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Stir in apple.
Cover and cook for 1 minute.
Serve immediately over hot cooked rice.