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Calves Liver With Bean Sprouts Recipe
|Dry sherry||3 Tablespoon|
|Ginger root||1 Teaspoon, grated|
|Calves liver||1 Pound, cubed into bite-size pieces|
|Vegetable oil||2 Tablespoon|
|Blanched almonds||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, finely chopped|
|Mushrooms||1⁄4 Pound, cut into cubes|
|Peas||1 Cup (16 tbs), Defrosted (Fresh Or Frozen)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Bean sprouts||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon, mixed in 2 tablespoon water|
Calories 428 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.6%
Saturated Fat 1.4 g7.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 584.3 mg24.3%
Total Carbohydrates 25 g8.2%
Dietary Fiber 5.4 g21.6%
Sugars 8.7 g
Protein 32 g64.4%
Vitamin A 5.7% Vitamin C 43.7%
Calcium 5.8% Iron 9.1%
*Based on a 2000 Calorie diet
Marinate for 20 to 30 minutes.
Heat the oil in the wok and stir-fry the almonds for 2 to 3 minutes, until browned.
Remove from pan.Stir fry the onions with the mushrooms 2 to 3 minutes.
More oil may be necessary.
Stir fry the peas 1 to 3 minutest Push aside.
Stir fry the liver 2 to 3 minutes.
Return the vegetables and almonds to the wok.
Add the broth, soy sauce, and bean sprouts.
Stir in the cornstarch mixture and heat until sauce becomes thick and clear and bean sprouts are heated through.
Serve at once with rice.