Chinese liver pan

Ingredients for 4 servings:

• 500 g veal liver slices
• 2 tbsp soy sauce
• 1 tbsp sherry
• Pepper, freshly ground
• 3 onions
• 150 g oyster mushrooms
• 1 red bell pepper(s)
• 1 stalk(s) leek
• 300 g bamboo shoots, from the can, cut into strips
• 4 tbsp oil
• 5 tbsp soy sauce
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove the skin and sacs from the veal liver slices, rinse the liver under cold running water, pat dry, and cut into strips about 1/2 cm wide. Mix the soy sauce with sherry and pepper, pour over the liver strips, stir briefly, and let it sit for a few minutes. Peel the onions, halve them lengthwise, and slice them. Clean and wash the oyster mushrooms, pat them dry, and cut them into thin strips. Halve the bell peppers, remove the stems, deseed them, and remove the white membranes. Wash the pods and cut them into strips. Clean the leeks, halve them lengthwise, wash them, and cut them into thin rings. Drain the bamboo shoots in a sieve. Heat the cooking oil in a wok. Sauté the onion slices, bell pepper strips, leek rings, mushroom strips, and bamboo shoots for about 1 minute, stirring constantly. Add the liver strips and stir-fry for 3-5 minutes. Stir in the soy sauce and season the liver pan with salt and pepper to taste. It goes best with sticky rice and jasmine tea or beer (pilsner).