Sherried Liver With Mushrooms Recipe
Ingredients
| 1 pound calf liver | ||
| Dry sherry | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Green pepper | 1 Large, cut into strips | |
| Onion | 1 Small, sliced | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Cherry tomatoes | 6 , halved | |
Directions
Cut liver into narrow strips.
Sprinkle liver strips with sherry; let stand at room temperature 30 minutes, stirring occasionally.
Drain liver, reserving sherry.
Stir cornstarch into reserved sherry; stir in broth, sugar, basil, and salt.
Set aside.
Heat wok over high heat; add oil.
Stir-fry garlic in hot oil 30 seconds.
Add green pepper and onion; stir-fry 1 to 2 minutes.
Remove vegetables.
Add mushrooms to wok; stir-fry 1 minute.
Remove from wok.
Add more oil to wok if needed.
Add liver to hot oil in wok; stir-fry 2 minutes.
Stir broth mixture; stir into liver.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Return vegetables to wok.
Arrange tomatoes atop.
Cover and cook 2 minutes.
Sprinkle liver strips with sherry; let stand at room temperature 30 minutes, stirring occasionally.
Drain liver, reserving sherry.
Stir cornstarch into reserved sherry; stir in broth, sugar, basil, and salt.
Set aside.
Heat wok over high heat; add oil.
Stir-fry garlic in hot oil 30 seconds.
Add green pepper and onion; stir-fry 1 to 2 minutes.
Remove vegetables.
Add mushrooms to wok; stir-fry 1 minute.
Remove from wok.
Add more oil to wok if needed.
Add liver to hot oil in wok; stir-fry 2 minutes.
Stir broth mixture; stir into liver.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Return vegetables to wok.
Arrange tomatoes atop.
Cover and cook 2 minutes.
Chef
