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. ---------------------------------------------------------------------------
Nutrition
Ingredients
