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Ingredientes
- 4 x Dry black mushrooms
- 1/2 lb Pork liver
- 1 lb Spinach
- 2 x Scallion stalks
- 1 x -(up to)
- 2 x Cloves garlic
- 2 slc Fresh ginger root
- 1 Tbsp. Cornstarch
- 2 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 2 Tbsp. Water
- 1 x -(up to)
- 2 tsp Sugar
- 2 x -(up to)
- 3 Tbsp. Oil
Direcciones
- 1. Soak dry mushrooms.
- 2. Sliver pork liver, then blanch 1 minute.
- 3. Stem spinach and cut leaves in half. Cut scallion stalks in 1 inch sections. Crush garlic. Mince ginger root. Sliver soaked mushrooms.
- 4. Blend cornstarch, soy sauce, sherry, water and sugar to a paste.
- 5. Heat oil. Add in scallions, garlic and ginger, and stir-fry a few times.
- Add in liver; stir-fry till it begins to brown (about 2 to 3 min).
- 6. Add in mushrooms. Stir-fry 2 to 3 min more.
- 7. Add in spinach. Stir-fry to soften sligltly (1 to 2 min). Then stir in cornstarch paste to thicken and serve at once.
- NOTE: The liver will sliver easily if frzn first, then thawed slightly.
- VARIATION: In step 2, toss the blanched liver in a mix of 1 Tbsp. cornstarch, 1 Tbsp. sherry, 2 Tbsp. soy sauce, 1 tsp. sugar and 2 slices fresh ginger root, chopped. (Omit the cornstarch paste in steps 4 and 7; and the ginger root in steps 3 and 5.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 112 | 50% |
| Total Fat 12.68g | 16% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 171mg | 57% |
| Sodium 568mg | 24% |
| Potassium 719mg | 21% |
| Total Carbs 11.62g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.64g | 2% |
| Protein 15.76g | 25% |
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