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.
Ingredients
- 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
- 4 oz button mushrooms sliced
- 2 tablespoons dry or medium sherry
- 2 tablespoons soy sauce
- 1 tablespoon wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons cornflour
- 3/4 pint water
- thin carrot strips to garnish
marinade
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons cornflour
- 4 teaspoons dry sherry
- 4 teaspoons vegetable oil
Instructions
- To make the marinade: mix the marinade ingredients together in a large bowl. Add the sliced liver, stir well and leave for 10 minutes.
- 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.
- Heat the remaining tablespoon oil in the pan, add the spring onions and mushrooms and stir-fry over high heat tor 1 minute.
- Remove the pan from the heat and stir in the sherry, soy sauce, wine vinegar, sugar and ginger.
- In a large bowl, mix the cornflour to a paste with a little of the water. Gradually stir in remaining water.
- 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.
- 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.
Calories: 367 kcal
Carbohydrates: 11 g
Protein: 30 g
Fat: 21g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 505 mg
Sodium: 973 mg
Potassium: 607 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 33780 IU
Vitamin C: 11 mg
Calcium: 37 mg
Iron: 11 mg