Chinese liver strips from the wok

Ingredients for 2 servings:

• 300 g beef liver(s)
• 1 tbsp flour
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 5 m.-large mushrooms
• 1 tbsp sauce (hoisin sauce, Asian store)
• 1 ½ tbsp soy sauce
• pepper
• Oil, neutral in taste, for frying
• 2 tbsp water or hoisin sauce, if desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the beef liver, pat dry, cut into strips, and coat in flour. Peel and finely chop the garlic clove. Peel the onion, halve it, and cut it into strips. Wash the bell peppers, remove the seeds, and cut it into strips. Do not wash the mushrooms; just wipe them with a damp cloth (this way they don’t absorb as much water when frying) and slice them thinly. Heat the oil in a wok. Briefly fry the onions while stirring, add the garlic and fry briefly. Add the vegetables and fry for about 2 minutes. Push them to the side. If necessary, add a little more oil to the center of the wok and fry the liver strips all over. Pour in the soy sauce and hoisin sauce. Stir everything well and let it simmer over low heat for 15 minutes (don’t worry, the liver won’t harden; it will stay tender). If necessary, add 1 to 2 tablespoons of liquid (water or soy sauce—but be careful not to overcook it). Season with pepper and serve hot. Serve with rice. This dish is often enjoyed by people who don’t usually like liver.