Chinese style liver

Slice the liver no more than 5 mm (1/4 inch) thick, or it will not cook in the specified time.
To trim the spring onions: remove the outside layer of each one, cut off most of the green part and slice oft the root.


serves 4 - 5
750 g (1 1/2 lb) lamb liver, trimmed and thinly sliced
4 tablespoons vegetable oil
12 large spring onions, cut into 1 cm (1/2 inch) lengths
100 g (4 oz) button mushrooms, sliced
2 tablespoons dry or medium sherry
1 - 2 tablespoons soy sauce
1 tablespoon wine vinegar
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons cornflour
425 ml (3/4 pint) water
thin carrot strips, to garnish


1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons cornflour
4 teaspoons dry sherry
4 teaspoons vegetable oil


1. To make the marinade: mix the marinade ingredients together in a large bowl. Add the sliced liver, stir well and leave for 10 minutes.

2. Heat 3 tablespoons oil in a large saucepan over moderate heat. Drain the liver and add to the pan. Stir-fry (see Did you know) over high heat tor 2 - 3 minutes only, until the liver is browned all over. Remove from the pan with a slotted spoon, and reserve.

3. Heat the remaining tablespoon oil in the pan, add the spring onions and mushrooms and stir-fry over high heat tor 1 minute.

4. Remove the pan from the heat and stir in the sherry, soy sauce, wine vinegar, sugar and ginger.

5. In a large bowl, mix the cornflour to a paste with a little of the water. Gradually stir in remaining water.

6. Return the pan to the heat and bring to the boil, scraping up all the sediment from the sides and bottom of the pan with a wooden spoon.

7. Stir in the cornflour mixture, add the liver and bring to the boil, stirring. Simmer gently for 2 minutes. Transfer the mixture to a warmed serving dish (see Serving ideas). Garnish with carrot strips and serve at once.

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