Stir-Fried Liver and Onions

Name: Stir-Fried Liver and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Handful dried red chili peppers, optional; 1 teaspoon cornstarch mixed with one tablespoon water; 227 grams chicken or duck liver; 4 servings Thinly sliced green onion; 0 teaspoons ground white pepper; 59 milliliters oil; 1 medium size onion, thinly sliced; 1 Tbsp oyster sauce; 1 Tbsp Shaoxing rice wine; 0 teaspoons salt; 1 teaspoons sesame oil; 1 teaspoon soy sauce; 0 teaspoons sugar; 1 teaspoon roasted and ground Sichuan peppercorns

This recipe serves 4. One serving contains 230 calories, 11g of protein, and 17g of fat. A mixture of shaoxing rice wine, roasted and ground sichuan peppercorns, oyster sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Pat the livers dry and cut into 1/4 inch strips.

Heat a wok over high heat and swirl in 2 tablespoons of oil.

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Cooking Oil

Equipment you will use

Wok

Add the onions and stir-fry until browned and softened, about 5 minutes.

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Onion

Add the rest of the oil and the dried red chili peppers, if using.

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Dried Red Chili Pepper

Peppers

Cooking Oil

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.

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Liver

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.

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Corn Starch