As such, we in the West can take advantage by creating some cheap but delicious Chinese dishes. In a previous post we looked at the preparation of Fire Exploding Kidney Flowers [Huǒbào yāohuā, 火爆腰花], a classic Sichuan dish. Another similar dish may be prepared with pig’s liver.
Ingredients & preparation
Bái yóu gān piàn [白油肝片], literally white oil liver slices, is simple and easy to prepare. Thinly slice some liver and marinate in a little Chinese wine or sherry, a small pinch of salt and little cornflour.
Meanwhile soak some cloud ear mushrooms in hot water. Also known as black fungus, black Chinese fungus or mushroom, wood ear fungus, wood fungus, ear fungus, or tree ear fungus, an allusion to its rubbery ear-shaped growth, in Europe it is frequently confused as "Jew's ear fungi" albeit they are very closely related. Indeed we get the name from the fact that Judas Iscariot hung himself from an elder tree on which the fungus is often found growing.
Both types of fungi will do but rather than foraging in forests you may find it easier to hunt out the dried fungi which are readily sold in Chinese or Asian stores.
After soaking the mushrooms, drain and cut into strips. Then slice some celery into julienne strips, chop a few pickled chilies and spring onions diagonally. Then slice some ginger and garlic.
For the sauce mix together a little salt and white pepper, about half a teaspoon each of sugar and cornflour, a teaspoon of Chinese wine or sherry, the same amount of light soy and sesame oil and about 2 tablespoons of stock.
Having prepared the ingredients, heat a wok with a few tablespoons of oil. Once hot add the slices of liver and stir fry until cooked through. Drain off most of the oil and add the dry ingredients. Stir well and finally add the sauce, cooking until it has thickened.
Finally turn out the dish onto a plate and serve with a bowl of steamed rice.