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.