Ingredients

How to make it

  • 1. Coat liver slices evenly with 1 tbsp of cornflour and 1 tbsp of light soy sauce in a bowl. Leave for 10 minutes.
  • 2. Heat 1 tbsp olive oil in wok.
  • 3. Place liver slices in small batches on heated oil. Separate with turner so that they don’t stick to one another. Cook on one side first.
  • 4. Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
  • 5. Remove cooked liver from wok and place on a dish. Set aside.
  • 6. Add 1/2 tbsp olive oil to the remaining oil in the wok and stir fry garlic, ginger and the thicker spring onion stalks till garlic and ginger are slightly browned.
  • 7. Add the remaining spring onions, onion rings and seasonings. Stir fry for a few minutes till fragrant.
  • 8. Pour the cornflour paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
  • 9. Once the sauce thickens, off fire. Add the previously cooked liver slices back to wok and stir evenly till liver are coated in sauce. Serve.
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  • wiffy 9 years ago
    thanks greekgirrrl :)
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    " It was excellent "
    greekgirrrl ate it and said...
    Great!
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  • wiffy 9 years ago
    Thanks Mark, glad u like it :)
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    " It was excellent "
    borius ate it and said...
    This recipe is fantasic! We used elk liver. MMMMM
    Mark.
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  • wiffy 9 years ago
    Thanks, hope you like the taste :)
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    " It was excellent "
    borius ate it and said...
    This looks wonderful! Looks like dinner tonight!
    Mark
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