Mapo Liver

Name: Mapo Liver
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams calfs liver; 4 servings Chili oil to taste; 3 Tbsps hot chili bean paste; 1 Tbsp cornstarch; 1 Tbsp cornstarch mixed with 1/4 cup water; 1 Tbsp fermented black beans, crushed; 118 milliliters chopped green onion; 4 servings More green onion, finely chopped; 2 teaspoons roasted and ground chile pepper; 2 teaspoons light soy sauce; 118 milliliters peanut oil; 1 teaspoon sugar; 1 block soft tofu, about 16 ounces; 237 milliliters meat or vegetable stock; 1 teaspoons roasted and ground Sichuan peppercorns

Mapo Liver is a gluten free and dairy free main course. One portion of this dish contains around 20g of protein, 47g of fat, and a total of 556 calories. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of peanut oil, chili oil, fermented beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert.

Instructions

Cut liver and tofu into 1/2 inch cubes. In mixing bowl, toss liver with cornstarch until evenly coated.

Ingredients you will need

Corn Starch

Liver

Tofu

Equipment you will use

Mixing Bowl

Heat the wok on high, add oil, and add cubed liver. Do not disturb for 20 seconds, allowing liver to brown. Cook just until liver is lightly browned on outside and still rare inside, about 10 seconds longer.

Ingredients you will need

Liver

Cooking Oil