Asian cook with ginger and liver

Ingredients:

• For 2 people: 400g beef liver
• Marinade: 10cm fresh ginger root
• 2 cloves of garlic
• 1 st. Tablespoons of cornstarch
• 2 tablespoons of soy sauce
• Black pepper
• 1 cup of rice
• 400g leek
• 1 pinch of sugar
• Soy sauce
• oil
• big bowl
• several small bowls
• fine grater
• cooking pot
• Wok
• knife
• Cutting board
• Paper towels
• stove

For the recipe below, you can use beef or pork liver to taste. Typical for Asian dishes is fast cooking in a very hot wok. This method does not overcook the ingredients. vegetables stays crisp and meat becomes crispy on the outside and juicy on the inside. It is therefore important that you prepare all the ingredients and put them in small bowls within easy reach before heating the wok.

Prepare and place the ingredients for the dish

1. When to start using the rice as garnish Cooking depends on the type of rice and how long it takes the rice to soften. Look at the preparation instructions and decide for yourself when to start with the rice.
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2. Put the liver slices in a bowl and cover with cold water water.
3. Peel the garlic cloves and finely chop them. Please do not use a garlic press.
4. Peel the ginger root and grate it very finely.


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5. Wash the leeks and cut them into rings about 5mm wide.

Put the liver in the ginger marinade

1. Take the liver out of the water, rinse and carefully pat dry. Then cut them into even cubes of about 3 centimeters.
2. Rinse and dry the large bowl, add the grated ginger, soy sauce, garlic and a strong pinch of pepper and stir in the spices. Add the cornstarch, mix everything well. Then put the liver cubes in, coat them with the spices and let the meat stand for a moment.

Cook vegetables and meat by stirring the pan

1. Heat some oil in the wok, but it should not be too hot yet. Put in the leek rings and sauté the vegetables, stirring, for a minute.
2. Then add a tablespoon of soy sauce and a pinch of sugar, cook the leek for another two minutes, then return it to the bowl.
3. Wipe the wok with paper towels and reheat oil in it; a little hotter this time.
4. In the meantime, carefully stir the liver again in the marinade and then add it to the hot oil together with the liquid that has formed. Be careful, it splatters a lot!
5. Brown the meat, turning continuously, for about 6 minutes. This typical Asian way of cooking is called "stir-frying". The ginger marinade makes the meat crispy on the outside and should be juicy on the inside and - if you want - stay slightly pink.
6. Finally, add the leek to the meat in the wok, stir it in again briefly and heat it up.
7. Take the wok off the stove and portion the cooked rice on the plates. Pour the ginger liver on top and serve immediately.

Bon Appetit!