½ lb pork liver, thinly sliced into 2 x 1 inch pieces
¼ cup lard
2 scallions, cut into 1 inch pieces
1 cup dried tree ears, soaked for 20 minutes and drained
1 tbsp soy sauce
1 tbsp dry sherry
1 tsp sugar
2 tsps stock or water
1 tsp sesame oil
Mix together the salt and 1 tsp of the cornstarch. Add the liver and turn to coat thoroughly. Melt the lard in a pan.
When the lard is hot, add the liver and stir fry for about 30 seconds, or until each piece is coated with lard. Lift out with a perforated spoon and set aside.
Add the scallions and mushrooms to the pan. Stir fry for a few seconds until the scallions begin to soften, then return the liver to the pan and add the soy sauce, sherry and sugar. Stir fry for a few seconds.
Dissolve the remaining cornstarch in the stock or water and stir into the pan. Cook, stirring, until thickened. Add the sesame seed oil. Transfer to a shallow serving dish and serve hot.
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