Stir-Fried Liver
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef liver
calf |
|
| 1 | each |
onions
small |
|
| 4 | each |
mushrooms
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef liver
calf |
|
| 1 | each |
onions
small |
|
| 4 | each |
mushrooms
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
peanut oil
|
|
| 5 | ml |
soy sauce, tamari
|
|
Directions
Slice liver thin and mix with corn starch and crushed garlic.
Brown quickly in hot oil.
Add finely-sliced onions and mushrooms.
Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce.
Continue cooking with constant stirring for 6 to 9 minutes.
A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests.
