Chinese Liver Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g veal liver in slices
- 2 tablespoon soy sauce
- 1 tablespoon sherry
- Pepper, freshly ground
- 3 onion (s)
- 150 g oyster mushrooms
- 1 red pepper (s)
- 1 leek (leek)
- 300 g bamboo shoot (s), canned, cut into strips
- 4 tablespoon oil
- 5 tablespoon soy sauce
- salt
Print Recipe
Pin Recipe Instructions
- Remove the skin and tubes from the veal liver, rinse the liver under cold running water, pat dry and cut into strips about 1/2 cm wide.
- Mix the soy sauce with the sherry and pepper, pour over the liver strips, stir a little and let steep for a few minutes.
- Peel the onions, cut in half lengthways and cut into slices. Clean, wash, pat dry the oyster mushrooms and cut into thin strips. Halve the peppers, remove the stems, remove the pits, remove the white partitions, wash the pods and cut into strips. Clean the leek, cut in half lengthways, wash and cut into fine rings. Drain the bamboo shoots on a sieve.
- Heat the cooking oil in a wok. Simmer onion slices, paprika strips, leek rings, mushroom strips and bamboo shoots for about 1 minute while stirring. Add the strips of liver, stir-fry in them for 3-5 minutes. Stir in the soy sauce and season the liver pan with salt and pepper.
- It goes best with sticky rice and jasmine tea or beer (Pils).
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