Title: Tomato and Liver Stir-Fry
Categories: Beef Oriental
Yield: 4 Servings
| 2 | md | Tomatoes |
| 1 | lb | Beef liver |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 2 | ts | Cornstarch |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground ginger |
| 4 | tb | Water,divided |
| 1 | md | Onion,cut in wedges(1 cup) |
Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to
20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add
liver and marinade to skillet. Cook and stir until partially cooked,about 2
minutes.Remove from skillet and set aside.To the skillet add remaining 2
tablespoons water.Add onions;cook and stir until onions are crisp and
tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are
tender,1 minute.Add reserved liver and marinade;cook and stir until meat is
cooked,but still pink in the center,about 2 minutes Serve with cooked
rice,if desired.Serves 4.