Tomato And Liver Stir-Fry Recipe

Serving Size: 4

2 md tomatoes
1 teaspoon sugar
1 pound beef liver
1/2 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 tablespoon sherry
4 tablespoon water — divided
2 teaspoon cornstarch
1 md onion — cut in wedges(1 cup)

Cooking Directions:

Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2″
wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15
to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the
water.Add liver and marinade to skillet. Cook and stir until partially
cooked,about 2 minutes.Remove from skillet and set aside.To the skillet
add remaining 2 tablespoons water.Add onions;cook and stir until onions
are crisp and tender, about 3 minutes.Add tomatoes;cook and stir until
tomatoes are tender,1 minute.Add reserved liver and marinade;cook and stir
until meat is cooked,but still pink in the center,about 2 minutes Serve
with cooked rice,if desired.Serves 4.

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