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Asian-style liver and onions

10 minutes

99 of 166

Asian-style liver and onions

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 T sesame oil
6 baby onions, halved lengthways
10 shiitake mushrooms
2 cloves garlic, sliced
1 ox liver
Fine salt, to taste
Cornflour, for dusting
3 T Chinese rice wine
2 T balsamic vinegar
5 T oyster sauce
Spring onions, sliced, to garnish
Roast sesame seeds, to garnish

Method

Heat the oil in a medium-sized wok and add the onions, mushrooms and garlic. Toss for 1 to 2 minutes, or until caramelised. Remove from the wok and set aside.

Cut the ox liver into 2 cm pieces and dust with the salt and cornflour. Dust off any excess cornflour.

Stir-fry the liver in the wok until crisp on the surface but undercooked in the middle, about 30 seconds. Remove from the wok and set aside.

Deglaze the pan with the wine and reduce to a glaze. Add the vinegar and oyster sauce and simmer slowly until slightly thickened.

Add the onions and liver and stir-fry for 2 minutes, or until the liver is just cooked.

Serve garnished with the spring onions and sesame seeds.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Southern belle martini

Braaied quails on couscous

Green beans with macadamia nuts

Plum chutney

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

Griddled chilli calamari with lemon potatoes

Roast sticky chicken wings

Meringue almond chiffon cake

Milk stout medley

Black Label fusion

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Asian-style liver and onions

Asian-style liver and onions

Ingredients

Method