Lamb’s Liver with Cauliflower

A Chinese dish, Lamb’s Liver with Cauliflower is delicious served as part of a Chinese meal. But it is equally suitable for a quick and easy supper dish for the family, served with boiled rice.

2 tablespoons vegetable oil

1 medium-sized cauliflower, separated into flowerets

4 oz. cooked ham, thinly sliced

6 oz. fresh or frozen peas

8 water chestnuts, finely chopped

1 tablespoon soy sauce

3 dried Chinese mushrooms, soaked in

4 tablespoons warm water for

1 hour, drained and chopped

1 lb. lamb’s liver, thinly sliced

1 fl. oz. hot chicken stock

Heat a large heavy frying-pan over high heat for 30 seconds. Add the oil and swirl it around the pan. Add the cauliflower, ham, peas and water chestnuts and, stirring constantly, fry for 4 minutes.

Add the soy sauce, mushrooms, liver and stock. Reduce the heat to moderate and simmer for 10 minutes, stirring frequently.

Serve immediately.

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