Asian-style liver and onions
| Serves: | 6 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- sesame seeds, roasted, to garnish
- spring onions, sliced, to garnish
- 3 tbsp Chinese rice wine
- 6 tbsp oyster sauce
- 1 tbsp balsamic vinegar
- cornflour, for dusting
- 2 cloves garlic, sliced
- fine salt, to taste
- 1 ox liver
- 10 shiitake mushrooms
- 6 baby onions, halved lengthways
- 2 tsp sesame oil
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Cooking Instructions
- Heat the oil in a medium-sized wok and add the onions, mushrooms and garlic. Toss for 1 to 2 minutes, or until caramelised. Remove from the wok and set aside.
- Cut the ox liver into 2 cm pieces and dust with the salt and cornflour. Dust off any excess cornflour.
- Stir-fry the liver in the wok until crisp on the surface but undercooked in the middle, about 30 seconds. Remove from the wok and set aside.
- Deglaze the pan with the wine and reduce to a glaze. Add the vinegar and oyster sauce and simmer slowly until slightly thickened.
- Add the onions and liver and stir-fry for 2 minutes, or until the liver is just cooked.
- Serve garnished with the spring onions and sesame seeds.
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