Food > Recipe Directory > Courses/Meal Type > Main Course > Sweet-and-Sour Calf's Liver with Peppers and Cucumber

Sweet-and-Sour Calf's Liver with Peppers and Cucumber Recipe

Sweet-and-Sour Calf's Liver with Peppers and Cucumber

Homemakers Best Tested
By
The Homemakers Test Kitchen
Liver lovers will rejoice and new converts will be made with this lively northern-style Chinese stir-fry dish. Serve with white rice.

Ingredients

1 lb  (500 g)  sliced calf's or baby beef liver
1 tbsp  (15 mL)  Chinese rice wine or dry sherry
1 tsp  (5 mL)  grated gingerroot
1 tsp  (5 mL)  Chinese black vinegar or balsamic vinegar
1/4 tsp  (1 mL)  white pepper
Pinch salt
1/3 cup  (75 mL)  chicken stock
3 tbsp  (45 mL)  rice vinegar
2 tbsp  (30 mL)  soy sauce
1 tbsp  (15 mL)  granulated sugar
1 English cucumber
2 tsp  (10 mL)  cornstarch
3 tbsp  (45 mL)  peanut or vegetable oil
5 green onions, cut into 1-inch/2.5 cm pieces
2 red hot peppers, cut into 1-inch/2.5 cm pieces
4 cloves garlic, minced
2 Cubanelle or 1 sweet green pepper, cut into bite-size pieces
1 tsp  (5 mL)  sesame oil

Preparation

Slice liver into 3/4-inch/2 cm wide strips; mix with rice wine, ginger, black vinegar, pepper and salt. In another bowl, stir stock, rice vinegar, soy sauce and sugar until sugar is dissolved. Halve cucumber lengthwise; slice crosswise into 3⁄4-inch/2 cm wide slices. Stir cornstarch with equal amount of water.

In wok or skillet, heat 2 tbsp/30 mL of the oil over high heat; stir-fry onions and hot peppers until fragrant, 20 to 30 seconds. Add liver mixture and stir-fry until liver is seared, about 2 minutes; transfer to bowl. Heat remaining oil in wok; fry garlic for 10 seconds. Add peppers and cucumber; stir-fry for 2 minutes. Stir in 1/4 cup/60 mL water, cover and cook until cucumbers are tender-crisp, 2 to 3 minutes. Uncover and stir in stock mixture; stir-fry for 2 minutes. Stir in cornstarch mixture; add liver and cook until pink in centre and sauce is thickened, 1 to 2 minutes. Stir in sesame oil. Transfer to serving dish.

Makes 4 servings.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 324
Protein 25 g
Fat (total) 16 g
Sat. Fat 4 g
Carbohydrate 20 g
Fibre 2 g
Cholesterol 401 mg
Sodium 598 mg
Calcium 4 % RDI
Iron 62 % RDI
Vitamin A 901 % RDI
Vitamin C 95 % RDI
Folate 94 % RDI

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Source

Homemakers Magazine: November 2006

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