Stir Fry Liver Recipe
Ingredients
| 350 to 450 g/12 oz to 1 lb lambs liver | ||
| 2 teaspoons thin honey | ||
| Sesame oil | 1 Teaspoon (For the marinade:) | |
| 150 ml/1/4 pint orange juice | ||
| Orange rind | 1 Teaspoon, finely grated (For the marinade:) | |
| 175 g/6 oz young green beans | ||
| 100 g/4 oz young carrots | ||
| Pepper red | 1 Large (For the marinade:) | |
| 1 bunch spring onions or 8 very small young leeks | ||
| 1X 227 g/8 oz can butter beans | ||
| Sunflower oil | 2 Tablespoon (For the marinade:) | |
| Cornflour | 1 1/2 Teaspoon (Leveled) (For the marinade:) | |
| 150 ml/1/4 pint lamb or chicken stock | ||
| 1 tablespoon light soy sauce seasoning | ||
Directions
Cut the liver into slices and then into narrow fingers.
Mix the ingredients for the marinade together, add the liver and allow to stand for 30 minutes, turning it over once or twice.
Cut the ends off the green beans; if large, cut into smaller pieces.
Peel the carrots and cut into narrow strips.
Halve and deseed the pepper, then cut the pulp into strips of about the same width and length as the carrots.
Chop half the onions or leeks.
Trim the remainder, but leave them whole.
Drain the canned beans.
Lift the liver from the marinade.
Keep the marinade for the sauce.
Heat the oil in a wok or frying pan, put in the green beans, carrots and chopped and whole onions or leeks.
Stir fry for 5 minutes, add the strips of red pepper and continue cooking for a further 2 minutes.
Stir well throughout.
Finally, add the liver and canned beans.
Stir fry for 2 to 3 minutes, depending upon how well you like liver cooked.
Blend the cornflour with the marinade, stock and the soy sauce.
Pour into the wok or frying pan and continue stirring as the sauce thickens.
Season to taste.
Serve with a mixture of long grain and wild rice.
Mix the ingredients for the marinade together, add the liver and allow to stand for 30 minutes, turning it over once or twice.
Cut the ends off the green beans; if large, cut into smaller pieces.
Peel the carrots and cut into narrow strips.
Halve and deseed the pepper, then cut the pulp into strips of about the same width and length as the carrots.
Chop half the onions or leeks.
Trim the remainder, but leave them whole.
Drain the canned beans.
Lift the liver from the marinade.
Keep the marinade for the sauce.
Heat the oil in a wok or frying pan, put in the green beans, carrots and chopped and whole onions or leeks.
Stir fry for 5 minutes, add the strips of red pepper and continue cooking for a further 2 minutes.
Stir well throughout.
Finally, add the liver and canned beans.
Stir fry for 2 to 3 minutes, depending upon how well you like liver cooked.
Blend the cornflour with the marinade, stock and the soy sauce.
Pour into the wok or frying pan and continue stirring as the sauce thickens.
Season to taste.
Serve with a mixture of long grain and wild rice.
Chef
