- 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
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.