Thai veal liver

Ingredients for 2 servings:

• 2 chili peppers, red
• 40 g ginger
• 1 clove(s) garlic
• 2 m.-large onion(s), red
• 3 spring onions
• 1 pointed pepper, red
• 300 g veal liver
• Salt
• 1 tbsp flour
• 3 tbsp soy sauce
• 1 tbsp fish sauce (Nam Pla)
• Coriander leaves
• Lime juice
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, prepare all the ingredients. Cut the liver into strips, ginger into thin strips, deseed and finely dice the chili, finely dice the garlic, slice the onions into wedges, slice the pointed peppers, and cut the spring onions into diagonal pieces. Lightly salt the veal liver and coat it in flour. Heat oil in a wok and sear the liver until crispy. Remove from the wok and set aside. Add the onion and pointed peppers to the wok and stir-fry for 3-4 minutes. Add the ginger, chili, and garlic. After 2 minutes, add the liver and spring onions, stir in the soy sauce and fish sauce, and season with lime juice and sugar, if desired. Serve with fresh coriander leaves and Thai rice.