Free Food Recipes

Ingredients

• 225-350 g (1/2-3/4 lb) ducks’ liver
• 7 ml (1/2 tablespoon) salt
• 15 ml (1 tablespoon) corn flour
• 1 egg white
• 30 ml (2 tablespoons) dry sherry
• 45 ml (3 tablespoons) dried wood ears or tree fungi
• 6 dried Chinese mushrooms
• 3 stalks spring onion
• 100 g (1/4 lb) bamboo shoot
• 3 cloves garlic
• 2 chili peppers
• 3 slices root ginger
• 45 ml (3 tablespoons) lard (use oil if not available)
• 30 ml (2 tablespoons) vinegar
• 45 ml (3 tablespoons) stock
• 7 ml (1/2 tablespoon) corn flour blended in 30 ml (3 tablespoons) water
• 30 ml (2 tablespoons) soy sauce
• 10 ml (2 tablespoons) sugar
• 1/2 chicken stock cube (crushed)

Serve 4-6

** Free Food Recipes **

Method:

1. Clean and cut the duck livers into very small thin slices. Sprinkle and rub with salt. Blend the corn flour with the egg white and sherry into a batter. Coat the live with the batter.

2. Clean and sock the wood ears in water for 30 minutes and then drain them. Soak the dried mushrooms in water for 30 minutes, drain and remove the stalks.

3. Cut the spring onions and bamboo shoots into short segments, the garlic into thin slices, and the chili peppers into shreds. Mix the soy sauce, vinegar, stock, sugar, crushed stock cube, and blended corn flour in a bowl.

4. Heat the lard in a large frying pan. When hot add the liver slices, spread them out over the pan and stir-fry for 1 minute. Add the ginger, garlic, spring onion, mushrooms and wood ears. Stir-fry them together over a high heat for 2 minutes.

5. Pour the sauce mixture in the bowl evenly over the ingredients in the pan. Continue to stir-fry quickly for 1/2 minute, ad serve at once on a well-heated serving dish.