John Myers
Contents
show
Wok Veal Liver with Vegetables and Rice
The perfect wok veal liver with vegetables and rice recipe with a picture and simple step-by-step instructions.
Wok veal liver with vegetables:
- 1 disc Veal liver approx. 170 g
- 4 Onions approx. 200 g
- 1 Green peppers approx. 150 g
- 1 Carrot approx. 50 g
- 2 tbsp Peanut oil
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 250 ml Beef broth (1 teaspoon instant)
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 2 tbsp Tapioca starch (here: from the Asian store!)
Rice: *) see my recipe
- 150 g Basmati rice
- 350 ml Water
- 1 Strong pinch of salt
Wok veal liver with vegetables:
- Clean / strip calves and cut into strips. Peel, quarter and separate the onions. Clean and wash the peppers and cut into small diamonds. Peel the carrot with the peeler, scrape 2 into 1 decorating blade with the vegetable peeler / peeler and cut into decorative carrot slices with the knife. Heat the peanut oil (2 tbsp) in the wok, fry the veal liver strips vigorously / stir-fry and slide them to the edge of the wok. Now add the carrot blossoms, onion wedges and pepper diamonds one after the other and fry / stir-fry. Season with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and pour over / deglaze with the beef stock (250 ml). Let everything simmer for about 5 minutes and then thicken with tapioca starch dissolved in cold water. Bring to the boil briefly and remove from the fireplace.
Rice:
- Cook 2,150 g basmati rice in salted water (1 big pinch of salt) using the spring rice method for about 20 minutes. *) See my recipe: Cooking rice
Serve:
- Serve wok veal liver with vegetables and rice. Tip: squeeze the rice into a cup and turn it onto the plate!
Facebook Comments