Liver with Pak Choi, Lemongrass and Cardamom Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g liver (s), preferably beef
- 4 small pak choi, each approx. 7-10 cm in size, alternatively chard
- 1 stalk lemongrass
- 3 cloves garlic
- 1 handful bean sprouts
- 1 tablespoon ginger root
- 1 pointed pepper, yellow or red
- 1 teaspoon soy sauce
- 0.5 ½ lime (s), juice from it
- some oil, for frying
- some water, or broth
- fish sauce
- salt and pepper
- 1 chilli pepper (s)
- 150 g rice
- 4 cardamom pods, black
Print Recipe
Pin Recipe Instructions
- Wash the rice briefly (so that the remaining starch makes the rice sticky but not mushy) and scratch the cardamom pods three times on the sides. Cook the rice and capsules in lightly salted water. The capsules are removed again before serving.
- Roughly chop the pak choi and paprika, cut the lemongrass and chilli into rings, finely chop the garlic and ginger.
- Heat oil in a pan, or in a wok, or - I am absolutely thrilled about it - in a cast iron saucepan and sear the liver in it. Add paprika, lemongrass, chilli, garlic and ginger. Briefly fry everything.
- Then add the lime juice, the soy sauce and, if necessary, the fish sauce (but really only very little, for a little more seasoning). Now mix in the pak choi. Pour in some water or broth to make a sauce. Season to taste with salt and pepper. Let simmer briefly.
- Serve with the rice.
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