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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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This is an old recipe from 2013, it was on my previous blog which is no longer active. The recipe came about because a follower on Google+ wanted a recipe for liver without having to use lots of oil. At the time, I didn't eat meat except for fish and the occasional bit of chicken (I was still transitioning from vegetarian/vegan). It was a nice challenge not only because it was something I didn't eat, but because I never use to cook anything pre-planned (blogging has changed that abit). My partner (chief taster) was on hand to try the finished product. So, here it is, a blast from the past recipe.
Let's Cook...
Sesame and Chilli Liver Stir Fry
Ingredients
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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- 450g calf liver
- 3 tablespoons light soy sauce
- 3 tablespoons chinese cooking wine
- 1 tablespoon yuzu juice (or lemon juice)
- 1 tablespoon toasted white sesame seeds (decoration)
- 1 tablespoon toasted sesame seed oil
- 1 large red onion, roughly chopped
- 3 spring onions (washed and cut on the diagonal)
- 1 small red chilli, chopped
- 1 sweet red pepper (deseeded and cut in strips)
- 2 tablespoons cornflour
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon pomegranate concentrate (optional) *can use brown sugar instead
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
- Wash the liver till water run clear, remove as much membrane as possible without tearing the tissue and pat dry with kitchen paper
- Add cornflour and salt to the liver and coat well, let this sit for ~5 minutes
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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- Heat the sesame oil in a wok, add the liver and stirfry for 5 minutes on medium high heat
- Add all the wet ingredients (wine, soy sauce, yuzu, *sugar) and 1/2 the water. Stir well, cover and reduce the heat to medium and cook for 3-4 minutes.
- Add the vegetables (spring onion, pepper, onion, chilli), continue stir frying for 3 minutes
-vegetables need to retain some crunch, so don't overcook them-
- Add the remaining water at this stage and return to the heat on high setting for ~1 minute, to evaporate excess liquid.
- It should look something like this, apologies for the blurry picture, -trying to blow the steam off food whilst taking photo-
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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That's it, done!!
Bon Appétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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Serving suggestions
- in pitta bread with salad
- with plain rice
- side of steam mixed vegetables
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***Labels: Asian, Egg free, Gluten free, Home, Recipe List, Waste Not Want Not: Wednesdays
