Chicken Livers with Pea Pods

This is why I grow snow peas. Don't believe the quantity given for snow peas -- put in as many as you want to eat.

• 1/2 lb chicken livers
• 1 t dry sherry
• 1/4 t MSG(optional)
• 3 T soy sauce
• 1/4 C water
• 1 T cornstarch
• 4 T cooking oil (peanut or canola preferred)
• 1 or more slices ginger root (optional)
• 1/4 lb snow peas

Choose option A or B for cooking liver -- read through recipe now

Mix 2 t cornstarch, 2 T soy sauce, and 1/4 C water, set aside (if using option Afor livers, use all cornstarch, sherry, MSG, and soy sauce here)

option A: Broil chicken livers and cut into 1/2 inch slices -- OR

option B: Mix 1 t cornstarch, sherry, MSG, 1 T soy sauce with livers cut diagonally in 1/2 inch slices, set aside. Stir-fry in wok with ginger slice until no more blood comes out.

stir-fry the pea pods for no more than 1 minute, add cooked livers if you're in option A.

Add soy sauce - cornstarch - water mixture, cook until thickened.