Stir-fried pork liver with fried bean sprouts

PT45M

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Ingredients

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Stir-fried liver

  • 450g of pork liver, thinly sliced
  • 50g of plain flour
  • 50g of cornflour
  • 200g of beansprouts
  • salt
  • pepper

Sauce

1
For the sauce, heat the oil in a pan over a medium heat and gently fry the chillis, ginger, garlic and shallots
2
Add the remaining ingredients for the sauce, leave the cornflour aside for now. Dilute the cornflour in a little cold water and stir to dissolve
3
Bring the sauce to the boil and sift in the cornflour solution. Cook out the cornflour for 1-2 minutes until the sauce thickens slightly
4
To cook the liver, combine the cornflour, flour, salt and pepper and mix thoroughly. Coat the pork liver strips in the flour mix and tap of any excess to create an even coating
5
Heat the sunflower oil in a frying pan until very hot and fry the strips 1 minute each side. Take off the heat and add the bean sprouts to the pan for another minute
  • 200g of beansprouts
6
Place the bean sprouts onto each plate, add the liver and drizzle the sauce over the top
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