John Myers
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Ingredients
Veal liver in a wok with vegetables:
- 300 g Fresh veal liver / cleaned approx. 250 g
- 0,5 Red bell pepper approx. 150 g
- 1 Onion approx. 100 g
- 100 g Small mushrooms
- 2 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Sherry
- 1 tbsp Oyster sauce
- 1 tsp Fish sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Curry rice with peas:
- 50 g Basmati rice
- 125 ml Water
- 1 tsp Mild curry powder
- 0,5 tsp Salt
- 50 g Green peas frozen
Serve:
- 2 Stalk Parsley for garnish
Instructions
Veal liver in a wok with vegetables:
- Carefully clean / strip the veal liver and cut into strips. Clean and wash the peppers and cut into small diamonds. Peel the onion, cut in half, cut into wedges and assemble. Clean / brush the mushrooms and cut in half. Heat sunflower oil (1 tbsp) in the wok, fry the onion wedges / stir-fry and slide them to the edge of the wok. Add sunflower oil (1 tbsp), let it get hot and fry the veal liver strips in it / stir-fry. Now add the peppers and mushroom halves and fry / stir-fry. With sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), cherry (1 tbsp), oyster sauce (1 tbsp), fish sauce (1 tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill ( 4 big pinches) and add the chicken stock (200 ml). Cover everything and let simmer / boil for about 8-10 minutes. Finally, dissolve tapioca starch (1 teaspoon) in a little cold water, stir into the wok and, as soon as the liquid thickens, slide the wok off the stove.
Curry rice with peas:
- Pour water (125 ml) into a small saucepan, stir in basmati rice (50 g), mild curry powder (1 teaspoon) and salt (½ teaspoon), bring to the boil for a few minutes, close with a tightly fitting lid and, with the oven switched off, stir in for approx. Let cook for 20 minutes. Finally fold in the green peas (50 g).
Serve:
- Press the curry rice with peas into 2 cups and turn out onto 2 plates. Add the veal liver in a wok with vegetables and serve garnished with parsley.
