Stir frying requires very high heat and a cooking oil with a high smoking point. You also need a good pan (a wok is traditional for stir frying) that is thick enough to withstand the heat.
250 to 350gramsstring beans(yard-long beans) broken into 2-inch lengths
6button mushroomsthinly sliced
20 to 24quail eggshard boiled and shelled
Instructions
Place the chicken livers in a glass bowl. Sprinkle in the pepper and pour in the soy sauce. Mix well. Cover and marinate in the fridge for at least an hour.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
When the oil starts to smoke, drain the livers (reserve the marinade) and dump into the hot oil.
Fry, stirring occasionally, until a light crust covers their surface, about two to three minutes. Be careful not to overcook them.
Scoop out the chicken livers and move to a plate. Set aside.
Pour off the oil leaving only about tablespoonful. Reheat.
Over medium-low heat, cook the garlic until aromatic, about a minute.
Throw in the string beans, turn up the heat and stir fry for about half a minute.
Pour in the reserved marinade and continue stir frying for another minute or two.
Add the sliced mushrooms to the string beans; stir fry for 30 seconds.
Toss in the quail eggs.
Pour in about two tablespoons of water, cover the wok or frying pan without turning down the heat and let everything cook in the steam for about a minute.
Put the chicken livers back into the wok or frying pan. Stir fry until heated through.
Serve the chicken livers and string beans stir fry immediately.
Notes
Updated from a recipe originally published in March 15, 2006, and updated in August 9, 2018