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Liver with Mushrooms and Bamboo Shoots


Liver with Mushrooms and Bamboo Shoots
1/2 pound calves liver, outside membranes removed
1 Tablespoon corn oil
8 dried shiitake or another mushroom, soaked for half an hour in warm water, drain and discard stems, and cut into thin strips
8 fresh straw or another type of mushroom, cut in quarters
1 Tablespoon water chestnut powder
1 Tablespoon cornstarch
2 Tablespoons mushroom soy sauce
1/4 cup bamboo shoots cut into thin strips the same size as the shiitake mushrooms
2 scallions, cut into one-inch pieces
1. Cut liver into one inch by half inch strips and put into heat-proof bowl. Pour two cups of boiling water over the liver and set aside for three minutes, then drain and discard the water; then mix the drained liver, water chestnut powder, cornstarch, and soy sauce coating the liver completely.
2. Heat oil in wok and stir-fry both mushrooms for two minutes. Add liver and stir-fry for one minute, then add bamboo shoots and scallions and stir-fry another minute. Remove from heat. Serve immediately.

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