An easy stir fry of calf’s liver, red bell pepper, leeks, shallots and chillies. Lunchable!
Peppers, Chillies and Calf’s Liver
1 lb calf’s liver
2 tbsp peanut oil
1 red bell pepper, sliced into strips
2 shallots, thinly sliced
1 large leek, thinly sliced
2 large garlic cloves, thinly sliced
10 small red chillies
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp water
1 tsp sugar
Quickly stir fry the liver in the oil for 2 minutes. Remove the liver and set aside. Add the vegetables to the pan and saute until the shallots and leeks are soft. Add the liver, oyster sauce, soy sauce, water and sugar to the pan cooking on high heat for a minute or two. Serve with rice.
Beautiful soft light – lovely pic.
Thank you. I’m worried about taking pictures this winter in the dreary weather.
Lovely simple meal great pic, I see photography at this time of year as much easier, I prefer the soft autumn and winter light, it’s the harsh daylight of summer that is the worst to take photos in.
Cheers
Marcus
Thanks Marcus. Sounds like good news for photography this winter!
I’m a big fan of simple cooking. I love this recipe. Don’t worry about the light. Keep up the good work.
Thanks Conor!
Nice and frugal – I loves it!
You always have such wonderful lunches.
I never show you the unwonderful ones
Simple recipe but I am sure this tastes great! Quick stir fry is the best way to cook liver (at least in my opinion…not a liver fanatic, but I can see your recipe is worth a shot!) Perhaps I can add more greens…Thanks for the post!