CHINESE-STYLE FRIED LIVER

By Anonymous -

4 fresh mushrooms, wiped and chopped or 25 g dried mushrooms


450 g lamb’s liver, cut into thin strips

10 ml (2 level tsp) cornflour

30 ml (2 tbsp) sherry

2.5 cm piece root ginger, peeled and sliced

1 small onion, skinned and finely chopped

30 ml vegetable oil

175 g (6 oz) can bamboo shoots, drained

10 ml (2 tsp) soy sauce


  1. If using dried mushrooms, soak in hot water for 10 minutes, until soft, then cut into small pieces.

  2. Mix the liver with the cornflour, sherry, ginger and onion.

  3. Heat the oil in a frying pan and fry the liver briskly for about 1 minute, then add the vegetables. Stir until every piece is golden, about 3 – 4 minutes, then pour in the soy sauce and serve hot.
    Serves 4


CHINESE-STYLE FRIED LIVER

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