Ingredients
-
3
-
1
-
1
-
2
-
2
-
1
-
1
-
1
-
1
-
1/2
-
2
-
2 - 3
-
10
-
-
Directions
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.,A great new way to serve liver – thanks for the recipe, Gerry. I added a green pepper, but otherwise followed the recipe closely; didn’t bother taking out the peppercorns (which I had cracked) since we like heat. Served with stir-fried green beans and plain rice.,Not my favourite….but then this was my first time trying liver, so maybe it’s just me!
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Steps
|
1
Done
|
Combine Soy, Honey, Sugar, Vinegar, Ginger, Garlic and Peppercorns. |
|
2
Done
|
Pour Over Liver and Let Sit and For at Least 2 Hours (but Preferably Overnight), Stirring Occasionally. |
|
3
Done
|
Remove Liver from Marinade, Shaking Off the Peppercorns. |
|
4
Done
|
Strain Marinade and Dispose of Solids. |
|
5
Done
|
Combine Strained Marinade With Cornstarch and Stock and Then Set Aside. |
|
6
Done
|
Heat Oil and Saute Onions and Mushrooms Until Limp. |
|
7
Done
|
Add Onions and Mushrooms to Marinade. |
|
8
Done
|
Saute Liver Until Lightly Coloured. |
|
9
Done
|
Pour Marinade-Onion Mixture Into Pan and Cook Until Thickened, Stirring Constantly. |
|
10
Done
|
Serve. |
