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Creole Chicken Livers

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      Title: CREOLE CHICKEN LIVERS
 Categories: Poultry
      Yield: 4 Servings
 
      1 lb Chicken Livers, Trimmed
    1/3 c  Cornstarch
           Oil for deep-frying
           Large Mild Red Onion *
      1 pk Frozen Green Peas, Thawed **
      4 x  Celery Stalks, Thinly Sliced
      1 cn Peeled Tomatoes
      1 ts Crushed Dried Hot Red Pepper
    1/2 ts Dried Leaf Rosemary
      1 ts Cornstarch
      2 tb Water
      3 c  Hot Cooked Rice
 
  *  chopped ** (10-oz.) Pat livers dry with paper towels. Roll livers
  in 1/3 cup cornstarch. Shake off excess. Pour oil for deep-frying
  into wok until 1-1/2 inches deep in center. Heat oil to 350 F. Fry
  half of coated livers at a time in hot oil until crisp and browned on
  all sides. drain on paper towels. Pour all but 2 tablespoons oil from
  wok. Place wok over high heat. Add onion, peas and celery. Stir-fry 1
  minute. Add tomatoes with juice. Use a wooden spoon to cut tomatoes
  into pieces. Add red pepper and rosemary. Bring to a boil. educe heat
  to low. Cover wok; simmer 5 minutes. Combine 1 teaspoon cornstarch
  and water. Stir into tomato mixture until sauce thickens. Add cooked
  livers. Stir only until hot. Serve over rice. Makes 4 servings.
 
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