Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chinese Chicken Livers with Snow Peas
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- #71972
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound fresh snow peas, trimmed
1 pound chicken livers, trimmed
3 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch (cornflour)
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
1 tablespoon finely chopped fresh ginger root
4 scallions (spring onions), green and white parts, cut into 1-inch pieces
salt and freshly ground black pepper, to taste
directions
Drop the snow peas into boiling salted water and cook for 30 seconds. Drain and rinse (they should be bright green) and set aside.
Combine the chicken livers, soy sauce, rice wine, cornstarch, and sugar in a small bowl and toss to combine thoroughly.
Heat the oil in a wok or large heavy skillet over high heat. Add the ginger and scallions and stir-fry for 30 seconds. Add the chicken livers and stir-fry until they are firm and brown, 4 to 5 minutes.
Add the snow peas and stir-fry just until they are heated through, about 1 minute. Adjust the seasoning with salt and pepper.
You can use one of the commercially prepared Chinese five-spice powders in this dish if you like, but the mixture of spices in this recipe will give the dish a brighter, more distinctive flavor.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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