Lamb Liver Stir Fry Recipes

LIVER & RED PEPPER STIR-FRY

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.

CUMIN LAMB STIR-FRY

Steps:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.

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.

LAMB AND PEPPER STIR FRY

Steps:

• In a small bowl mix the soy sauce and honey.
• Heat a large nonstick wok or skillet over high heat.
• Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
• With a slotted spoon, transfer to a plate.
• Reduce heat slightly.
• Add the bell peppers; stir fry until slightly softened, about 4 minutes.
• Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
• Return lamb to wok.
• Add the broth and pepper; stir fry 30 seconds longer.
• Serve, sprinkled with the mint.