2 md Tomatoes
1 lb Beef liver
1 tb Soy sauce
1 tb Sherry
2 ts Cornstarch
1 ts Sugar
1/2 ts Salt
1/4 ts Ginger, ground
4 tb ;Water, divided
1 md Onion; cut in wedges

Cut tomatoes into wedges (makes about 2 cups); set aside. Cut liver into
1/2″ wide strips; set aside. In a medium bowl, combine soy sauce, sherry,
cornstarch, sugar, salt and ginger. Add liver; marinade for 15 to 20
minutes. In a medium skillet or wok, heat 2 tablespoons of the water. Add
liver and marinade to skillet. Cook and stir until partially cooked, about
2 minutes. Remove from skillet and set aside. To the skillet add remaining
2 tablespoons water. Add onions; cook and stir until onions are crisp and
tender, about 3 minutes. Add tomatoes; cook and stir until tomatoes are
tender, 1 minute. Add reserved liver and marinade; cook and stir until
meat is cooked, but still pink in the center, about 2 minutes Serve with
cooked rice, if desired.