Beef Liver Chinese Style
From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts.
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INGREDIENTS
Nutrition- 3tablespoons soy sauce
- 1tablespoon honey
- 1tablespoon brown sugar
- 2
- 2
- 1
- 1tablespoon peppercorn
- 1
- 1tablespoon cornstarch
- 1⁄2cup chicken stock
- 2tablespoons oil
- 2 -3
- 10
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DIRECTIONS
- Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
- Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
- Remove liver from marinade, shaking off the peppercorns.
- Strain marinade and dispose of solids.
- Combine strained marinade with cornstarch and stock and then set aside.
- Heat oil and saute onions and mushrooms until limp.
- Add onions and mushrooms to marinade.
- Saute liver until lightly coloured.
- Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
- Serve.
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