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Sherried Liver With Mushrooms

Gadget.Cook's picture
Ingredients
  Calf liver 1 Pound
  Dry sherry 3 Tablespoon
  Cornstarch 1 Tablespoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Green pepper 1 Large, cut into strips
  Onion 1 Small, sliced
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Cherry tomatoes 6 , halved
Directions

Cut liver into narrow strips.
Sprinkle liver strips with sherry; let stand at room temperature 30 minutes, stirring occasionally.
Drain liver, reserving sherry.
Stir cornstarch into reserved sherry; stir in broth, sugar, basil, and salt.
Set aside.
Heat wok over high heat; add oil.
Stir-fry garlic in hot oil 30 seconds.
Add green pepper and onion; stir-fry 1 to 2 minutes.
Remove vegetables.
Add mushrooms to wok; stir-fry 1 minute.
Remove from wok.
Add more oil to wok if needed.
Add liver to hot oil in wok; stir-fry 2 minutes.
Stir broth mixture; stir into liver.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Return vegetables to wok.
Arrange tomatoes atop.
Cover and cook 2 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Preparation Time: 
5 Minutes

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