Chinese liver

Ingredients for 4 servings:

• 500 g pork liver
• 250 ml meat broth
• 5 tbsp oil
• 200 g onion(s), in rings
• salt and pepper
• 2 tbsp sherry
• 3 tbsp soy sauce
• 1 red pepper(s), cut into strips
• 1 bell pepper(s), green, cut into strips
• 200 g savoy cabbage, cut into 2 cm wide strips
• 150 g bamboo shoot(s), cut into strips
• 150 g soy sprouts
• 1 pinch(s) of sugar
• 1 tbsp cornstarch
• some water
• Sambal Oelek to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Yau-chua

Cut the cleaned liver into thin strips. Brown them all over in hot oil in a wok, remove from the pan, season with salt and pepper, and keep warm. Add the soy sauce and sherry to the wok. Add the onion and sauté briefly, then pour in the meat broth. Add the bell pepper, bamboo shoots, savoy cabbage, and soybean sprouts one after the other. The vegetables should still have some bite. Season to taste. Mix cornstarch with a little water to thicken. Now add the liver strips and heat thoroughly. Serve with rice.