Sherried Liver With Mushrooms
|Calf liver||1 Pound|
|Dry sherry||3 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 Large, cut into strips|
|Onion||1 Small, sliced|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Cherry tomatoes||6 , halved|
Cut liver into narrow strips.
Sprinkle liver strips with sherry; let stand at room temperature 30 minutes, stirring occasionally.
Drain liver, reserving sherry.
Stir cornstarch into reserved sherry; stir in broth, sugar, basil, and salt.
Heat wok over high heat; add oil.
Stir-fry garlic in hot oil 30 seconds.
Add green pepper and onion; stir-fry 1 to 2 minutes.
Add mushrooms to wok; stir-fry 1 minute.
Remove from wok.
Add more oil to wok if needed.
Add liver to hot oil in wok; stir-fry 2 minutes.
Stir broth mixture; stir into liver.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Return vegetables to wok.
Arrange tomatoes atop.
Cover and cook 2 minutes.