Chinese Liver
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork liver
- 250 ml meat broth
- 5 tablespoon oil
- 200 g onion (s), cut into rins
- salt and pepper
- 2 tablespoon sherry
- 3 tablespoon soy sauce
- 1 red pepper (s), cut into strips
- 1 green pepper (s), cut into strips
- 200 g savoy cabbae, cut into 2 cm wide strips
- 150 g bamboo shoot (s), cut into strips
- 150 g bean sprouts
- 1 pinch (s) sugar
- 1 tablespoon cornstarch
- some water
- Sambal Oelek to taste
Print Recipe
Pin Recipe Instructions
- Cut the cleaned liver into fine strips. Fry all around in hot oil in a wok, remove, season with salt, pepper and keep warm.
- Add the soy sauce and sherry to the wok. Add the onion and sauté for a short time, then pour the meat stock. Add paprika, bamboo, savoy cabbage and soybean sprouts one at a time. The vegetables must still have bite. Season to taste as needed. Mix the cornstarch with a little water and thicken. Now add the liver strips and let everything get well hot.
- Serve with rice.
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