1 lb. chicken livers, cut up
2 tbsp. butter
2 tbsp. chopped onion
1/4 tsp. ginger
1 (3 oz.) can sliced mushrooms
1/2 c. chicken broth
2 tbsp. soy sauce
2 tbsp. cornstarch
16 oz. pkg. frozen Chinese vegetables (or your choice)

In large skillet, cook livers in butter until just brown. Remove from pan. In same skillet, cook onion until tender. Add Chinese vegetables, undrained mushrooms, and 1/4 cup of broth. Cover, simmer until vegetables are thawed, about 3 minutes. Simmer covered 2-3 minutes longer or until tender. Stir 1/4 cup broth, soy sauce, cornstarch, and ginger together. Add to vegetables and stir until bubbly. Add livers; heat. Serve over hot cooked rice. Serves 6.