John Myers
Contents
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Ingredients
Fried liver in a wok with peppers:
- 400 g Pork liver (alternatively veal liver)
- 2 tsp Corn starch
- 2 tsp Light soy sauce
- 2 tsp Sweet soy sauce
- 2 tsp Sherry
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 150 g 1 Red pepper
- 150 g 1 green pepper
- 4 tbsp Peanut oil
- 0,75 Cup Water
- 2 tbsp Light soy sauce
- 2 tbsp Sweet soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Glutamate / alternatively 1 L instant chicken broth
- 1 tsp Sugar
Basmati rice:
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
Serve:
- Serve:
Instructions
Fried liver in a wok with peppers:
- Clean / strip the liver, cut into strips and sprinkle with mondamin (2 teaspoons dissolved in a little water), light soy sauce (2 teaspoons), sweet soy sauce (2 teaspoons), sherry (2 teaspoons), coarse sea salt from the mill (2 strong Pinches) and colored pepper from the mill (2 big pinches) marinate for about 30 minutes. Clean and wash the peppers and cut into strips. Put the marinated liver in a sieve, collect the dripping marinade and mix it with ¾ cup of water later. Heat the peanut oil (4 tbsp) in the wok, add the liver strips, fry / stir fry for a few minutes and slide to the edge of the wok. Add the pepper strips and stir-fry with them. Pour in the water marinade (1 cup) and add light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), oyster sauce (2 tbsp), glutamate (1 tsp / alternatively 1 tsp instant chicken stock) and sugar (1 tsp) Spice up. Let everything simmer briefly and then serve soon.
Basmati rice:
- Bring basmati rice (150 g) to the boil in water (350 ml) with salt (½ teaspoon) and turmeric (1 teaspoon / for the yellow color), stir, let the lid cook at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a cup, turn it out onto the plate and garnish with parsley. Add the fried liver in a wok with paprika and serve.
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 17.5gProtein: 0.1g
