Chinese Style Liver Onions Food

CHINESE STYLE LIVER & ONIONS

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.

STIR-FRIED LIVER AND ONIONS WITH OYSTER SAUCE RECIPE

Steps:

• Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.
• Heat the oil in a wok over high heat until smoking. Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds. Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
• Return wok to high heat. Add the scallions and ginger, and stir-fry until fragrant, about 30 seconds. Add the onions reduce heat to medium, and continue to stir-fry until the onions are soft and slightly caramelized, 5 to 7 minutes.
• Return liver to wok and add sauce mixture. Stir-fry rapidly to prevent the cornstarch from clumping. Stir-fry the liver until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.

BEEF LIVER CHINESE STYLE

Steps:

• Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
• Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
• Remove liver from marinade, shaking off the peppercorns.
• Strain marinade and dispose of solids.
• Combine strained marinade with cornstarch and stock and then set aside.
• Heat oil and saute onions and mushrooms until limp.
• Add onions and mushrooms to marinade.
• Saute liver until lightly coloured.
• Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
• Serve.

SAUTED LIVER WITH CHIVES JAPANESE STYLE

Steps:

• Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
• In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids) and let marinate for about 15 or more minutes, set aside.
• Add to a wok 2 tablespoons peanut oil until hot.
• Then remove the livers from the bowl (retaining the marinade), dredge in the tapioca starch and place into the heated wok. Cook and turn the pieces until almost fully cooked and then remove to a plate.
• Add 1 tablespoon peanut oil to the wok and add the Chinese chives, sauté for about 1 minute.
• Then add back into the wok the livers, the retained marinade and stir-fry briefly... add salt and pepper to taste.
• Enjoy.
• NOTE.:.
• If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap), it will dry out the chives to much and they become to hard for an otherwise nice meal.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!