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Prep
1. Soak BLACK FUNGUS in warm water for about 1/2 hour until fully swollen. Remove any woody anchor points and tear large leaves to about 3/4 inch on a side.
2. Rinse LIVER and slice about 1/8 inch thick by about 1-1/2 inches long and as wide as the liver is thick.
3. Over very high heat bring plenty of water to a boil. Stir in the Liver slices and bring back to a boil as quickly as possible. When the water just starts to boil, drain the liver slices and quench in cold water. Drain well.
4. Mix up the MARINADE, stir in the Liver slices and let soak for at least 20 minutes turning a couple of times.
5. Slice CUCUMBER thin on a diagonal. See Note-3.
6. Cut SCALLIONS into 1-1/2 inch lengths. Slice GINGER very thin and cut into narrow threads. Mix.
Run
7. Heat 2T Oil in a wok or spacious sauté pan. Stir in Black Fungus until coated with oil, then stir in Stock and Rice Wine. Continue to fry stirring until liquid has evaporated, then stir in Cucumbers and Salt. Continue to fry stirring for about 30 seconds, then remove all from the pan and keep warm. The cucumbers should still have some crunch.
8. Clean and dry the pan. Heat 1-1/2 T Oil very hot. Stir in Ginger mix until coated with oil, then stir in Liver and fry turning until the marinade is nearly dried out (about 1 minute). Fold in the Cucumber Mix just until mixed and take off heat.
9. Serve hot, garnished with chopped scallions if you wish, and with plenty of steamed long grain rice.