Stir Fry Liver
|Lamb liver||12 Ounce (350 To 450 Grams)|
|Thin honey||2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Orange juice||1⁄4 Pint (150 Milliliters)|
|Finely grated orange rind||1 Teaspoon|
|Young green beans||6 Ounce (175 Grams)|
|Young carrots||4 Ounce (100 Grams)|
|Red pepper||1 Large|
|Spring onions/8 very small young leeks||1 Bunch (100 gm)|
|Canned butter beans||8 Ounce (227 Grams)|
|Sunflower oil||2 Tablespoon|
|Cornflour||1 1⁄2 Teaspoon (Leveled)|
|Chicken stock||1⁄4 Pint (150 Milliliters)|
|Light soy sauce seasoning||1 Tablespoon|
Cut the liver into slices and then into narrow fingers.
Mix the ingredients for the marinade together, add the liver and allow to stand for 30 minutes, turning it over once or twice.
Cut the ends off the green beans; if large, cut into smaller pieces.
Peel the carrots and cut into narrow strips.
Halve and deseed the pepper, then cut the pulp into strips of about the same width and length as the carrots.
Chop half the onions or leeks.
Trim the remainder, but leave them whole.
Drain the canned beans.
Lift the liver from the marinade.
Keep the marinade for the sauce.
Heat the oil in a wok or frying pan, put in the green beans, carrots and chopped and whole onions or leeks.
Stir fry for 5 minutes, add the strips of red pepper and continue cooking for a further 2 minutes.
Stir well throughout.
Finally, add the liver and canned beans.
Stir fry for 2 to 3 minutes, depending upon how well you like liver cooked.
Blend the cornflour with the marinade, stock and the soy sauce.
Pour into the wok or frying pan and continue stirring as the sauce thickens.
Season to taste.
Serve with a mixture of long grain and wild rice.