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Stir - Fried Chcken Livers With Snow Peas
(Ch'ao - Chi - Kan)
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| What You Need: |
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¼ pound fresh snow peas (thoroughly defrosted frozen snow peas will do, but they will not have the crispness of fresh ones)
½ pound chicken livers
2 tablespoons soy sauce
½ teaspoon sugar
1 tablespoon Chinese rice wine, or pale dry sherry
1 teaspoon cornstarch
3 tablespoons peanut oil, or flavorless vegetable oil
3 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
1 scallion, including the green top, cut into 2-inch lengths
½ teaspoon salt
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| How To Cook: |
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PREPARE AHEAD:
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1. Snap the tips off the fresh snow peas, string the pea pods and blanch them in the following fashion: Drop them into a quart of boiling water for 1 minute (they will turn bright green).
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2. Immediately drain, and run cold water over them to stop their cooking and set their color. Frozen snow peas need only be thoroughly defrosted.
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3. Cut away any clinging membranes from the chicken livers. Wash them quickly under cold water and pat them dry with paper towels. With a cleaver or sharp knife, cut the livers into ½-inch slices.
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4. In a bowl, combine the soy sauce, sugar, wine and cornstarch, and mix until the cornstarch is dissolved. Add the livers and, with a spoon, toss them in the mixture until all the pieces are well coated.
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5. Have the above ingredients, and the oil, salt, ginger and scallion within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in the 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the snow peas. Stir-fry for 2 minutes; the peas will remain crisp and will still be bright green. Stir well and remove the peas to a plate.
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3. Pour 2 more tablespoons of oil into the pan, raise the heat to high, and add the ginger and the scallion. Stir-fry for 1 minute, drop in the chicken livers and reduce the heat to moderate.
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4. Stir-fry the livers for 2 to 3 minutes, or until they are firm and lightly browned. Return the snow peas to the pan, add the salt and cook only long enough to heat them through. Immediately transfer the entire contents of the pan to a heated platter and serve.
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