Stir Fried Chicken Livers With Orange And Ginger
|Sweet red pepper||To Taste|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Granulated sugar||1 Teaspoon (15 Milliliters)|
|Cornstarch||1 Teaspoon (5 Milliliters)|
|Hot pepper sauce||1 Dash|
|Chicken livers||3⁄4 Pound (375 Grams)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Large, slivered|
|Ginger root||15 Milliliter, minced (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh coriander/Chopped fresh green onion||1 Tablespoon|
Cut red pepper into 2 inch (5 cm) long strips.
Using vegetable peeler, remove orange rind and cut into julienne strips; set aside.
Squeeze orange to make 1/3 cup (75 mL) juice; stir in soy sauce, sugar, cornstarch and hot pepper sauce.
Rinse chicken livers and pat dry; remove any fat and cut into 1 inch (2.5 cm) pieces.
In nonstick skillet, heat oil over high heat; stir fry onion, gingerroot, garlic and chicken livers for 4 minutes, stirring vigorously.
Add orange rind and red pepper; stir fry for 1 minute or until pepper is tender crisp.
Stir in orange juice mixture; cook, stirring, until thickened, about 1 minute.
Garnish with coriander.