1 lb (450g) lamb's liver
2 tbsp oil
10 oz (275g) frozen mixed vegetables
1 level tsp salt
Black pepper
1 tbsp soy sauce
2 level tsp brown sugar
1 tbsp chopped parsley
2 tbsp oil
10 oz (275g) frozen mixed vegetables
1 level tsp salt
Black pepper
1 tbsp soy sauce
2 level tsp brown sugar
1 tbsp chopped parsley
method
1. Cut the liver into thin strips.
2. Heat the oil in a large saute pan or frying pan.
3. Fry the liver on high heat for about 3 minutes, turning it to seal the strips on all sides.
4. Add the vegetables (lift the pan off the heat while you do this, as the cold vegetables may make the fat spit a bit).
5. Add the salt and freshly ground pepper and fry on high heat for about 4 minutes, stirring lightly all the time.
6. Stir in the soy sauce, sugar and parsley.
2. Heat the oil in a large saute pan or frying pan.
3. Fry the liver on high heat for about 3 minutes, turning it to seal the strips on all sides.
4. Add the vegetables (lift the pan off the heat while you do this, as the cold vegetables may make the fat spit a bit).
5. Add the salt and freshly ground pepper and fry on high heat for about 4 minutes, stirring lightly all the time.
6. Stir in the soy sauce, sugar and parsley.
serving amount
serves 4
rate this recipe
8.3
out of 10
3 users have helped to rate this recipe.
|
2 comments
| ||||||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
