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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pound fresh snow peas, trimmed
1 pound chicken livers, trimmed
3 tablespoon soy sauce
2 tablespoon rice wine, or dry sherry
2 teaspoon cornstarch
1 teaspoon sugar
2 tablespoon peanut, or vegetable oil
1 tablespoon finely chopped fresh ginger
3 to 4 scallions, green and white parts, cut into 1 inch pieces
salt and freshly ground pepper to taste
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.