8 oz (225 g) lamb's liver, thinly sliced
juice of 2 limes
2 tbsp light soy sauce
1 tsp sesame oil
8 oz (225 g) small courgettes
4 spring onions, trimmed
1 1/2 tbsps vegetable oil
1 large clove garlic, peeled and cut into slivers
juice of 2 limes
2 tbsp light soy sauce
1 tsp sesame oil
8 oz (225 g) small courgettes
4 spring onions, trimmed
1 1/2 tbsps vegetable oil
1 large clove garlic, peeled and cut into slivers
method
1. Cut the liver into narrow strips. Mix the lime juice, soy sauce and sesame oil in a shallow bowl. Add the liver and coat with the marinade. Set aside for 15 minutes.
2. Slice the courgettes and spring onions diagonally.
3. Heat the vegetable oil in a preheated wok or frying pan, add the garlic and stir fry for 1 minute.
4. Remove the liver from the marinade and stir fry for 1 minute. Remove with a slotted spoon and reserve.
5. Add the spring onions and courgettes to the pan and stir fry for 1 minute. Remove. Add marinade and boil briskly to reduce.
Return the liver and vegetables and toss for 30 seconds.
6. Serve immediately with egg noodles.
2. Slice the courgettes and spring onions diagonally.
3. Heat the vegetable oil in a preheated wok or frying pan, add the garlic and stir fry for 1 minute.
4. Remove the liver from the marinade and stir fry for 1 minute. Remove with a slotted spoon and reserve.
5. Add the spring onions and courgettes to the pan and stir fry for 1 minute. Remove. Add marinade and boil briskly to reduce.
Return the liver and vegetables and toss for 30 seconds.
6. Serve immediately with egg noodles.
serving amount
serves 4
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