The sturdy flavour and distinct taste of liver almost demands something as spicy as Chinese black bean sauce. This delightful recipe is an delicious alternative to the usual liver with onions.
The dish is easy to make. Liver should never be overcooked; it should remain moist, soft in texture and slightly pink in colour. Thus, the stir-frying time is quite short, which means you can quickly make this dish the centre attraction of a nutritious menu.
Cut the calves liver into thin slices
Heat a wok or large frying-pan over a high heat until it is hot. Add
Re-heat the wok, adding
© 1996 Ken Hom. All rights reserved.