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.