1 lb. beef liver, cut about 1/2 inch thick
1 tbsp. salad oil
2 med. sized onions, sliced
1 garlic cloves, minced
2 tbsp. soy sauce
1 tsp. sugar
2 tsp. dry sherry
Dash of ground ginger
2 c. hot cooked rice

About 30 minutes before serving:

1. On cutting board, cut liver cross-wise into 1/2 inch strips. In 12 inch skillet over medium-high heat in hot salad oil, cook liver about 3 minutes or until light brown, stirring frequently.

2. Add onions and next 5 ingredients. Reduce heat to low; cover and simmer about 10 minutes or until onions are tender-crisp and liver is tender, stirring occasionally. Serve liver mixture with rice. Makes 4 servings. About 210 calories per serving.