Recipe for chinese sticky rice

How to Prepare / Make / Cook - ? Recipe for chinese sticky rice

The Chinese appreciate organ meats, but I find that many Americans – even my own husband – do not. Those who do like liver (and I know there are many of you out there) will find stir-fried liver dishes different and easy to prepare.

½ pound chicken livers (about 1 ½ cups)
1 teaspoon dry sherry
3 tablespoons dark soy sauce
3 teaspoons cornstarch
3 tablespoons canola, corn, or peanut oil
¼ pound snow peas, ends snapped off and strings removed
1 slice unpeeled gingerroot, 1 X 1/8 inch
1 (8-ounce) can sliced bamboo shoots, drained ( 1 cup)
¼ teaspoon salt, or to taste

1. Peel the membrane off the chicken livers with your fingers. Cut into ½ inch pieces and place in a bowl. Stir in the sherry, 1 tablespoon of the soy sauce, and 1 teaspoon of the cornstarch and mix well. Set aside.

2. Dissolve the remaining cornstarch in the remaining soy sauce and ¼ cup cold water. Set aside.

3. Heat 1 tablespoon of the oil in a wok or stir-fry pan over medium high heat until the oil is hot. Test by dipping an end of a snow pea into the oil; it should sizzle. Add the snow peas to the hot oil and stir for about 1 minute, or until the peas turn a darker green. Do not overcook. Remove and spread out on a platter.

4. Heat the remaining oil in the same pan over high heat. Add the gingerroot and stir around the pan until it is fragrant and sizzles. Stirrup the chicken livers again and pour into the pan. Stir constantly for about 3 minutes or until blood no longer seeps out.

5. Add the bamboo shoots and stir for 30 seconds. Stir up the cornstarch mixture again and add it. Return the snow peas to the pan and continue stirring until the sauce thickens. Serve immediately.