Stir Fry Chicken Livers with Vegetables
|Olive oil||2 Tablespoon|
|Onion||1 , sliced|
|Minced garlic||1 Teaspoon|
|Chicken livers||1 Pound, cut into thin strips (500 Grams)|
|Plain flour||1 Tablespoon|
|Dry sherry||4 Tablespoon|
|Caster sugar||1 Tablespoon|
|Chicken stock||4 Fluid Ounce (125 Milliliter)|
|Carrot||1 Large, cut into thin strips|
|Freshly ground black pepper||To Taste|
|Red pepper||1 , cut into thin strips|
|Bean sprouts||4 Tablespoon|
|Onions spring||3 , cut into thin strips|
1. Heat oil in a large frying pan and cook onion and garlic for 3-4 minutes or until onion is soft.
2. Place livers and flour in a plastic food bag and shake to coat livers. Add livers to pan and stir-fry for 2 minutes. Increase heat, stir in sherry and sugar and cook for 1 minute longer. Stir in stock, carrot and black pepper to taste. Cook for 1 minute.
Add red pepper, bean sprouts and spring onions, toss, and stir-fry for 2-3 minutes or until heated through. Serve immediately.