Oriental Beef Liver - cooking recipe

Ingredients

1 (8 1/4 ounce) can pineapple chunks (syrup pack)
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon cornstarch
1 lb beef liver, cut into 1/2 inch strips
1 large green pepper, cut into strips
2 tablespoons cooking oil
1 (8 ounce) can water chestnuts, drained and sliced
3 tablespoons slivered almonds, toasted

Preparation

Drain pineapple, reserving syrup.
Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside.
In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Then stir the green peppers\r\nin for an additional two minutes.
Drain off fat. Season with salt.
Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more.
Stir in pineapple and water chestnuts; heat through. Stir in almonds.
Serve over noodles or rice.