Liver With Mushrooms & Onions Recipe


MethodMain Ingredient


 Dried mushrooms6 Medium
 Beef liver3⁄4 Pound, sliced
 Salad oil3 Tablespoon
 Minced ginger1⁄2 Teaspoon
 Onion1 Large, cut in half lengthwise and thinly sliced
 Green onions5 , cut in 1 1/2 inch lengths
 Dry sherry2 Tablespoon
 Soy sauce1 Tablespoon
 Sugar1⁄2 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1101 Calories from Fat 514

% Daily Value*

Total Fat 58 g89.2%

Saturated Fat 6.5 g32.4%

Trans Fat 1.4 g

Cholesterol 935.6 mg

Sodium 1780.7 mg74.2%

Total Carbohydrates 69 g23.1%

Dietary Fiber 10.1 g40.2%

Sugars 17.8 g

Protein 77 g153.7%

Vitamin A 1198% Vitamin C 92.9%

Calcium 13.1% Iron 106.4%

*Based on a 2000 Calorie diet


Cover mushrooms with warm water and let stand for 30 minutes.
Reserve 3 tablespoons of the soaking liquid and pour off the remainder.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
Remove membrane from liver, if necessary.
Cut liver lengthwise in 11/2 inch-wide strips, then cut crosswise in 1/8 inch-thick slices.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add ginger and stir once.
Add liver and stir-fry until browned on the outside but still juicy within (about 1 1/2 minutes); remove from pan.
Add the remaining 1 tablespoon oil to pan.
Add mushrooms and stir-fry fori minute.
Add the 3 tablespoons mushroom soaking liquid, cover, and cook for 3 minutes.
Add thinly sliced onion and green onion and stir-fry fori minute.
Add sherry, soy, sugar, and salt and stir-fry for 1 minute.
Return liver to pan and continue stir-frying until most of the liquid has evaporated.