Chinese-style ox liver

This is a good, interesting, way to cook ox liver – in fact, it can also be used for lamb’s liver.  It has an enticing mixture of Chinese flavours.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 9 Hrs

Ingredients

For 4 servings…

400 gms          Ox liver     

                     Milk         

                     Salt          

1 tbs               Cornflour   

2 tbs               Olive oil    

½ tbs             Szechuan peppercorns  - crushed          

1 tbs               Ginger  - sliced        

2 cloves           Garlic  - sliced         

2                    Chillies  - sliced       

2                    Leeks  - chopped     

2 tbs               Soy sauce  - light     

Method

Remove any membranes from the liver and soak in milk overnight in a refrigerator.

Next day, wash off the milk and cut the liver into thin slices.  Season with salt and dredge in cornflour.

Heat the oil in a wok over a medium-high heat.  Add the Szechuan pepper and cook until they have

infused into the oil.

Turn up the heat to high and add the liver.  Stir-fry for 3-4 minutes or until browned.  Do not to overcook the liver as it has a tendency to get tough.  Remove the liver from the wok and keep warm.

Add the garlic, ginger and chillies to the wok and stir-fry together for a minute or so, until fragrant.  Add the leeks and fry for 1-2 minutes or until soft.  Add back the cooked liver and stir-fry together.  Add the soy sauce, stir together and cook for a minute until everything is evenly coated.  Serve.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Cornas

     Côtes du Luberon