Sweet And Sour Chicken Livers - cooking recipe

Ingredients

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

Preparation

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