Liver with pak choi, lemongrass and cardamom rice

Ingredients for 2 servings:

• 250 g liver(s), preferably beef
• 4 small pak choi, each about 7-10 cm in size, alternatively chard
• 1 stalk of lemongrass
• 3 cloves garlic
• 1 handful of bean sprouts
• 1 tbsp ginger root
• 1 pointed pepper, yellow or red
• 1 tsp soy sauce
• ½ lime(s), juice
• some oil for frying
• some water or broth
• e.g. fish sauce
• salt and pepper
• 1 chili pepper(s)
• 150 g rice
• 4 cardamom pods, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Refreshing and aromatic

Briefly wash the rice (so that the remaining starch makes the rice sticky but not mushy) and score the cardamom pods three times on the side. Cook the rice and pods in lightly salted water. Remove the pods before serving. Roughly chop the pak choi and bell peppers, slice the lemongrass and chili into rings, and finely chop the garlic and ginger. Heat oil in a pan, wok, or—I absolutely love this one—a cast-iron pot, and sear the liver. Add the bell peppers, lemongrass, chili, garlic, and ginger. Sauté everything briefly. Then add the lime juice, soy sauce, and fish sauce, if desired (just a little for a touch more flavor). Now stir in the pak choi. Add a little water or broth to form a sauce. Season with salt and pepper. Simmer briefly. Serve with the rice.