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
Chinese Liver
Chinese Liver

Instructions

  1. Cut the cleaned liver into fine strips. Fry all around in hot oil in a wok, remove, season with salt, pepper and keep warm.
  2. 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.
  3. Serve with rice.

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