LIVER & RED PEPPER STIR-FRY

Liver & red pepper stir-fry image

Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients

Provided by Good Food team

Time 35m

Number Of Ingredients 10

Previous Next

Ingredients

1½ tbsp groundnut oil
225g lamb's liver , cut into strips
1 leek , diagonally sliced
1 red pepper , seeded and cut into rough squares
1 red chilli , seeded and finely chopped
1 tsp dried oregano
1 garlic clove , crushed
100g spring greens , thinly sliced
grated zest of 1 orange and 2 tbsp juice
2 tbsp medium dry sherry

Steps:

Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

Nutrition Facts : Calories 287 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.26 milligram of sodium