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Ginger Flavored Calf Liver And Onion

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Ingredients
  Calf liver 2⁄3 Pound (300 Gram)
  Egg white 1⁄2 , slightly beaten
  Wine 1 Teaspoon
  Cornstarch 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Oil 37 Milliliter (2 1/2 Tablespoon)
  Onion 1 Large, sliced into 1/4 inch slices
  Green onion stalks 3 , cut into 2 inch lengths
  Ginger slice 5 , shredded
  Cornstarch solution 1⁄2 Teaspoon
  Ginger juice/Grated ginger 1 1⁄2 Teaspoon
  Chopped green onions 15 Milliliter (1 Tablespoon)
  Wine 22 Milliliter (11/2 Tablespoon)
  Sugar 1 1⁄4 Teaspoon
  White pepper 1 Pinch
  Soup stock 60 Milliliter (1/4 Cup)
Directions

1. Trim membranes and veins off calf liver and cut liver into 14" x 1" x 2 1/2" (0.75 cm x 2.5 cm x 6.5 cm) pieces. Marinate with egg white, wine, cornstarch and salt for 10-15 minutes.
2. Blanch marinated liver in ample boiling water for 5-10 seconds. Remove and drain well.
3. Heat 1 1/2 tablespoons oil in hot wok and put in blanched liver, stirring over high heat for about 30 seconds. Remove liver and set aside. Clean wok.
4. Heat 1 tablespoon oil in hot wok, put in ginger, onion, and green onion, stirring for 30 seconds. Put in ginger sauce mixture, blend well and stir for 30 seconds.
5. Return liver to wok, mix well and stir over high heat for about 1 minute. Thicken with cornstarch solution.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Onion
Interest: 
Healthy

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