Ingredients Nutrition


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

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