Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken Livers, Trimmed 1 cn Peeled Tomatoes
1/3 c Cornstarch 1 ts Crushed Dried Hot Red Pepper
Oil for deep-frying 1/2 ts Dried Leaf Rosemary
Large Mild Red Onion * 1 ts Cornstarch
1 pk Frozen Green Peas, Thawed ** 2 tb Water
4 x Celery Stalks, Thinly Sliced 3 c Hot Cooked Rice

* chopped ** (10-oz.) Pat livers dry with paper towels. Roll livers
in 1/3 cup cornstarch. Shake off excess. Pour oil for deep-frying
into wok until 1-1/2 inches deep in center. Heat oil to 350 F. Fry
half of coated livers at a time in hot oil until crisp and browned on
all sides. drain on paper towels. Pour all but 2 tablespoons oil from
wok. Place wok over high heat. Add onion, peas and celery. Stir-fry 1
minute. Add tomatoes with juice. Use a wooden spoon to cut tomatoes
into pieces. Add red pepper and rosemary. Bring to a boil. educe heat
to low. Cover wok; simmer 5 minutes. Combine 1 teaspoon cornstarch
and water. Stir into tomato mixture until sauce thickens. Add cooked
livers. Stir only until hot. Serve over rice. Makes 4 servings.
Source: More Wok Cookery (HP BOOKS) Submitted By LINDA SHORT On
11-01-95

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