John Myers
Contents
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Ingredients
Veal liver with ginger and onions in a wok:
- 200 g Veal liver
- 20 g 1 piece of ginger
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 200 g / cleaned 1 green onion
- 50 g Carrots
- 1 tbsp Carrots
- 200 ml Hot water + marinade
- 1 tbsp Rice wine
- 0,5 tsp Brown sugar
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
Yellow basmati rice:
- 75 g Basmati rice
- 275 ml Water
- 0,25 tsp Salt
- 0,5 tsp Ground turmeric
Serve:
- 2 * ½ vine tomatoes for garnish
- 2 stalks of parsley for garnish
Instructions
Veal liver with ginger and onions in a wok:
- Wash the veal liver, pat dry with kitchen paper, peel and cut into strips. Peel and finely dice the ginger and clove of garlic. Mix the veal liver strips with ginger cubes, garlic clove cubes, sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), light soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and mix Let stand / marinate for approx. 20 minutes. Peel the vegetable onion and cut into wedges / pieces / assemble apart. Peel the carrots with the peeler and cut into fine strips. Heat the peanut oil (1 tbsp) in the wok, drain the marinated veal liver strips through a sieve (catch the liquid!) And add, fry vigorously / stir-fry and slide to the edge of the wok. Add the vegetable onion wedges // pieces and the carrot strips and sauté / stir-fry. Deglaze / pour in 150 ml of hot water + collected marinade and sprinkle with rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), brown sugar (½ teaspoon) and glutamate ( Season ½ teaspoon / alternatively ½ teaspoon instant chicken broth). Let everything simmer / cook for 4 - 5 minutes with the lid on and finally thicken with the tapioca starch dissolved in a little cold water and then push the wok off the stove.
Yellow basmati rice:
- Bring basmati rice (75 g) in water (275 ml) with salt (1/4 teaspoon) and ground turmeric (½ teaspoon) to the boil, stir and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the veal liver with ginger and vegetable onion in a wok and garnish with a vine tomato half and a stick of parsley, serve.
