For all the recipes I publish to help my vegan and vegetarian friends, I need my meat!
The difference is that I tried to balance my diet as much as I can.
Mind you, if one keeps to good ingredients, it is quite easy.
Here is a simple recipe, both Japanese and Chinese in cocept, which has the merits to be bvery healthy, calorie-low and balanced.
Makes for a great snack with a beer!
Sauteed Liver with Garlic Stems
INGREDIENTS: For 1 person?
-Liver (sliced): 150 g (choose the liver according to your priorities!)
-Garlic stems: 5 or 6
-Garlic: 1 clove
-Soy sauce: 2 tablespoons
-Japanese sake: 2 tablespoons
-Water: 50 ml/cc
-Salad oil: 1 tablespoon
-Slice the garlic thinly. Cut the garlic stems into 6~7 cm long pieces.
-Mix the soy sauce, Japanese sake and water as a sauce in a separate bowl.
-Heat the oil in a frypan over a strong fire. Stirfry sliced garlic and liver together.
-Once the liver is almost cooked add garlic stems and sauce.
-Cover with lid, reduce fire and simmer it for about 3 minutes.
There are many possible variations to this recipe:
-add spices of your liking, especially black pepper and chilies.
-add vegetables, especially leaf vegetables.
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Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet
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6 thoughts on “Sauteed Liver with Garlic Stems”
I love garlic stem. In Taiwan, people also stir fry with pressed bean curd(豆腐乾)or pork/salty pork, even Taiwanese sausage.
Definitely on the same wavelength!LOL
Could I try this with chicken livers? I also love livers in every shape and size.
Luiz @ The London Foodie
Definitely my dear Luiz!
But keep in mind that they wouldn’t need to be cut then!
Looks delicious! I love liver and the use of the garlic stems is great!
Dear Peggy, I have some liver recipes in store! LOL