You are here

Sherried Liver With Mushrooms

Gadget.Cook's picture
  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

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: 
Main Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1155 Calories from Fat 467

% Daily Value*

Total Fat 47 g72.6%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 1504 mg501.3%

Sodium 1355.1 mg56.5%

Total Carbohydrates 71 g23.8%

Dietary Fiber 9.1 g36.5%

Sugars 18.8 g

Protein 107 g213.2%

Vitamin A 3534.1% Vitamin C 296.3%

Calcium 13.1% Iron 176.9%

*Based on a 2000 Calorie diet

Sherried Liver With Mushrooms Recipe