Asian style fried liver with mushrooms
3 servings
15 minutes
Fried liver with mushrooms in Asian style is a culinary masterpiece of Pan-Asian cuisine that combines the tenderness of veal liver, the rich aroma of mushrooms, and the harmony of spicy Eastern spices. This recipe is based on the traditional technique of quick frying in a wok, which preserves the juiciness of the ingredients and highlights their natural flavors. Thanks to a marinade made from soy sauce, honey, and sesame oil, the liver acquires a refined sweet-spicy note that is perfectly complemented by the freshness of ginger and the spiciness of chili pepper. Vegetables fried over high heat add textural contrast to the dish, while cilantro finishes it with a fresh aroma. This dish is best served with brown basmati rice that absorbs all the richness of flavors and makes the meal complete and unforgettable.
1
Chop the green onion finely.
- Spring onion: 4 stems
2
Peel the garlic and crush it with the flat side of a knife.
- Garlic: 1 clove
3
Cut the liver into 2 cm thick pieces, place in a bowl, add garlic, chili pepper, sesame oil, soy sauce, honey, corn flour, and 1/4 chopped green onion. Mix, cover, and marinate in the refrigerator for at least 1 hour, preferably 1 day.
- Calf's liver: 400 g
- Garlic: 1 clove
- Chili pepper: 0.3 teaspoon
- Sesame oil: 1 teaspoon
- Soy sauce: 2 tablespoons
- Honey: 2 tablespoons
- Cornmeal: 1 tablespoon
- Spring onion: 4 stems
4
Thaw the green peas.
- Frozen green peas: 200 g
5
Clean the mushrooms and cut them into 4 pieces. Also clean the carrot and ginger and slice them thinly.
- Button mushrooms: 250 g
- Carrot: 2 pieces
- Ginger root: 1 piece
6
Heat half of the olive oil in a wok and stir-fry the carrots on high heat for 1 minute, stirring constantly.
- Olive oil: 1 tablespoon
- Carrot: 2 pieces
7
Add mushrooms and green peas, sauté for another minute, then pour in 4 tablespoons of water, cover with a lid, and cook for another minute. Transfer everything to another dish.
- Button mushrooms: 250 g
- Frozen green peas: 200 g
8
Wipe the wok with a paper towel and heat the remaining olive oil over high heat. Sauté the ginger and remaining green onion for 30 seconds, stirring constantly, then add the liver with the marinade to the wok and stir-fry for 1 minute without stopping.
- Olive oil: 1 tablespoon
- Ginger root: 1 piece
- Spring onion: 4 stems
- Calf's liver: 400 g
9
Pour a little water into the wok, add vegetables and mushrooms, and stir-fry everything together over high heat for 1-2 minutes.
- Button mushrooms: 250 g
- Frozen green peas: 200 g
- Carrot: 2 pieces
- Ginger root: 1 piece
10
Garnish with cilantro leaves and serve with boiled rice.
- Cilantro: 3 stems
- Brown basmati rice: 100 g