Stir-Fried Liver and Onions Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
8 ounces chicken or duck liver
1 medium size onion, thinly sliced
1/4 cup oil
Handful of dried red chili peppers, optional
For the sauce:
1 tablespoon oyster sauce
1 tablespoon Shaoxing rice wine
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1/4 teaspoon salt
For the slurry:
one teaspoon cornstarch mixed with one tablespoon water
To garnish:
1 teaspoon roasted and ground Sichuan peppercorns
Thinly sliced green onion
Directions
Pat the livers dry and cut into 1/4 inch strips. Heat a wok over high heat and swirl in 2 tablespoons of oil. Add the onions and stir-fry until browned and softened, about 5 minutes. Add the rest of the oil and the dried red chili peppers, if using. Add the liver and stir-fry over high heat until the outside is lightly browned but the center is still rare, about 30 to 40 seconds. Add the sauce and stir-fry for 10 to 20 seconds longer, taking care to keep the interior pink. Turn off the heat and add the cornstarch slurry, mixing rapidly to prevent the slurry from clumping. Add the green onions and peppercorns, if using, to garnish. Serve immediately.