Drop the lives into salted boiling water and cook for 3-4 minutes. Drain; leaves to become cold. Then slice lives, water chestnuts and bamboo shoots.
Heat peanut oil in a frying-pan. Add onion and fry for 1 minute. Add liver and fry and toss onion and liver about for 1 minute. Add water chestnuts and bamboo shoots and cook for 1 minute more.
Add salt, sugar, Ve-Tsin and soy sauce and chicken stock and toss all about. Blend the corn flour in the water add it to the vegetable mixture. Boil up and let simmer for 11/2 minutes.
Finally add the roasted cashew nuts and heat them through. Turn everything into a heated serving dish and garnish with parsley.
