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 Ground ginger

4 tb Water,divided

1 md Onion,cut in wedges(1 cup)

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.Serves 4.