Sweet And Sour Chicken Livers

• 1 lb. chicken livers
• 1/4 c. cornstarch
• 2 Tbsp. peanut oil
• 1 medium red bell pepper, chopped
• 2 garlic cloves, mashed
• 1 tsp. grated fresh ginger
• 3 tsp. soy sauce
• 3 tsp. dry sherry
• 3 tsp. cider vinegar
• 1 (1 lb.) pkg. frozen pasta salad Orientale
• 1 (20 oz.) can unsweetened pineapple chunks, drained
• 6 scallions, cut into thin 2-inch long strips

1. Cut livers in half and pat dry with paper towels.
2. Shake in a plastic bag with cornstarch.
3. In a 12-inch skillet, heat oil over high heat until hot.
4. Add red pepper and cook, stirring 1 minute. Add livers and cook, stirring often, until brown outside but still rosy inside, about 3 minutes.
5. Add garlic and ginger and reduce heat to medium.
6. Mix together soy sauce, sugar, sherry and vinegar.
7. Add to skillet; cover and cook 8 minutes.
8. Stir in frozen pasta salad and drained pineapple chunks.
9. Cover and cook 5 minutes longer.
10. Garnish with scallions.

chicken livers, cornstarch, peanut oil, red bell pepper, garlic, ginger, soy sauce, sherry, cider vinegar, frozen pasta salad orientale, pineapple, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009402 (may not work)