Peppers, Chillies and Calf’s Liver

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.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

11 Responses to Peppers, Chillies and Calf’s Liver

  1. Beautiful soft light – lovely pic.

  2. 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

  3. Conor Bofin says:

    I’m a big fan of simple cooking. I love this recipe. Don’t worry about the light. Keep up the good work.

  4. Nice and frugal – I loves it!

  5. You always have such wonderful lunches.

  6. Anna says:

    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!

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