Instructions: 1. Cut chicken livers in two. Slice fresh mushrooms and onion thin.

2. In a small bowl, combine oyster sauce, soy sauce, sherry, stock and sugar. In a cup, blend cornstarch and cold water to a paste.

3. Heat oil until smoking. Add chicken livers and stir-fry until their color begins to change (2 to 3 minutes). Remove livers from pan.

4. Heat remaining oil. Add sliced mushrooms and onion; stir-fry until softened but not browned.

5. Return chicken livers and stir-fry a few times to reheat. Stir in oyster sauce mixture and cook, covered, 2 to 3 minutes over medium heat.

6. Stir in cornstarch paste to thicken. Serve at once.

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