Quick stir-frying ensures that the calves' liver remains pink and tender inside.
Serves : 4
Preparation time : 15-20 minutes
Cooking time : 10-12 minutes
Ingredients :
2 tablespoons oil
1 onion, thinly sliced
1 clove garlic, finely sliced
600g calves' liver, cut into thin strips
2 tablespoons seasoned wholemeal flour
4 tablespoons dry sherry
140ml water, or vegetable stock
1 green pepper, seeded and cut into thin stirps
3 large carrots, cut into strips
salt and pepper
120g bean sprouts
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