1/2 pound of partially frozen liver (cut in strips) 2 slices ginger root, minced 2 teaspoons of cornstarch 2 tablespoons of cooking sherry 1 tablespoon of soy sauce 1/2 teaspoon of sugar 2 tablespoons of oil 2 scallions or onions, chopped 1 clove garlic, minced 1/2 tablespoon of salt 2 cups of any following vegetables: peas, green beans, celery, carrots, green peppers, mushrooms, bok choy, etc.
Combine ginger root, cornstarch, sherry, soy sauce and sugar. Add to liver. Let stand 20 minutes. Heat oil in skillet or wok. Add scallions, garlic, salt and vegetables. Stir fry just until vegetables are crisp tender. Remove. Add liver and stir fry 2 to 3 minutes. Return cooked vegetables to liver and stir to reheat. Serve over rice.
