Chinese Chicken Livers
|Tamari soy sauce||2 Tablespoon|
|Chicken livers||1 Pound|
|Oil||1⁄4 Cup (4 tbs)|
|Ginger root slice||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced (Large Cloves)|
|Snow peas||1 Cup (16 tbs)|
|Chopped bamboo shoots||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1 Cup (16 tbs)|
|Mushrooms||4 Large, sliced|
|Dry sherry/Lemon juice||2 Tablespoon|
|Slivered almonds||2 Tablespoon|
Combine tamari soy sauce, cornstarch, salt and honey to make a paste.
Saute chicken livers in oil for approximately 5 minutes in wok or heavy skillet.
Remove chicken livers and set aside.
Saute ginger and garlic in same pan, until golden brown.
Then add snow peas, bamboo shoots, water chestnuts and mushrooms.
Cook for 4 minutes, stirring constantly.
Stir in sherry or lemon juice and the paste mixture, then add livers.
Cook over medium heat until sauce thickens.
Serve over brown rice and garnish with slivered almonds.