Liver And Spring Onions (Scallions) Recipe
Ingredients
| Lambs liver | 1 Pound | |
| Cornstarch | 1 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Scallions | 2 | |
| Leeks | 2 | |
| Oil | 2 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size
Calories 651 Calories from Fat 201
% Daily Value*
Total Fat 23 g34.9%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1130 mg47.1%
Total Carbohydrates 61 g20.4%
Dietary Fiber 5.6 g22.5%
Sugars 14 g
Protein 53 g106.1%
Vitamin A 3779.3% Vitamin C 60.7%
Calcium 17.9% Iron 217.1%
*Based on a 2000 Calorie diet
Directions
Cover with boiling water for 1 minute.
Drain.
Mix the cornflour (cornstarch), sherry and soy sauce to a smooth paste, add to the liver and mix well.
Chop the spring onions (scallions), wash and slice the leeks into 1 inch pieces.
Heat the oil and fry the liver for 1 minute over fierce heat, stirring all the time.
Add the spring onions (scallions) and leeks, sugar and salt with any remaining cornflour (cornstarch) mixture.
Heat quickly, stirring all the time, for 1 minute.
Chef
