Italian Liver And Pepper Stir-Fry
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Prepare all ingredients before starting to cook. Separate livers into lobes, trim and rinse. Then pat livers dry and place in a wide dish. Slice onion in half and place cut-side down on a cutting board. Thinly slice and separate into strips. Slice peppers into bite-size strips. Finely chop jalapeno.
Prepare the sauce by stirring wine with the vinegar, honey and salt. Remove sprigs from rosemary stems and measure out ¼ cup (60 mL). Then coarsely chop and stir into sauce mixture.
When ready to cook, place livers in a wide bowl and sprinkle with cornstarch and black pepper. Gently stir to evenly coat. Place a wide frying pan or wok over medium-high heat. Add the oil. When piping hot, add the livers keeping them as separate as possible. Cook for 3 minutes, turning and gently stirring occasionally. Remove to a plate and cover to keep warm.
If necessary, add more oil to the pan to coat the bottom. Keeping the heat at medium-high, add the onion, peppers and jalapenos. Stir-fry until the onion starts to soften, about 3 minutes.
Then return the livers to the pan and add the sauce mixture. Stir gently and often until livers are done as you like, about 4 minutes. Excellent over rice or a bed of baby spinach.
|Per 225 g serving||Amount|
|Saturated Fat||3 g|
|Per 225 g serving||% Daily Value|