CHINESE STYLE LIVER & ONIONS

CHINESE STYLE LIVER & ONIONS image

Provided by Rose Mary Mogan

Categories Beef

Time 55m

Number Of Ingredients 13

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1 bunch green onions, washed,trimmed & chopped (reserve some for garnish)
12 clove garlic,minced
1/3 c cooking sherry
1 tsp granulated garlic
2 Tbsp arrowroot starch or corn starch, heaping full
2 lb beef liver, trimmed and cut into small pieces
1/2 tsp ground ginger
1/4 c olive oil or vegetable oil
1/2 large green bell pepper, chopped
16 oz bamboo shoots, reserve liquid, i used sliced water chestnuts
4 oz canned sliced mushrooms, reserve liquids
3 Tbsp low sodium soy sauce
hot cooked rice

Steps:

1. Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
2. Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
3. Toss till coated on all sides.
4. Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
5. Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
6. Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
7. Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.