Chicken Livers In Italian Tomato Sauce
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Italian seasoning||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Nonstick spray coating||1|
|Thinly bias sliced carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Green pepper||1 Medium, cut into strips|
|Cooking oil||1 Tablespoon|
|Chicken livers||1⁄2 Pound, halved|
|Spaghetti||4 Ounce, cooked and drained|
For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper.
Spray a wok or large skillet with nonstick spray coating.
Stir fry carrots for 2 minutes.
Add onion and garlic; stir fry for 1 minute.
Add green pepper and stir fry 1 to 3 minutes more or till vegetables are crisp tender.
Remove from wok.
Add oil to hot wok.
Stir fry chicken livers for 2 to 3 minutes or till slightly pink in center.
Push livers from center of wok.
Stir sauce; add to center of wok.
Cook arid stir till thickened and bubbly.
Return vegetables to wok; stir all ingredients together to coat with sauce.
Cook and stir for 1 minute more or till heated through.