| Chinese Liver and Onions |
| Number of Servings |
4 |
|
Serving Size |
3-4 ounces |
| Preparation Time |
30 minutes |
|
Cooking Time |
NA |
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| Quantities |
Ingredients |
| 1 cup | water |
| 2 tablespoons | flour |
| 1/2 teaspoon | sugar |
| 2 tablespoons | soy sauce |
| 2 tablespoons | vegetable oil |
| 1 cup | onion, sliced |
| 1 pound | beef liver, cut into strips 1/4 inch by 1 inch |
|
| Equipment |
Instructions |
- mixing bowl
- measuring cups
- measuring spoons
- stirring spoon
- sharp knife
- frying pan with cover
- cutting board
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- In small mixing bowl, mix water, flour, sugar and soy sauce; set aside.
- Rinse liver with cold water, cut into strips.
- Heat oil in frying pan; add onions and cook over medium heat until onions are lightly brown.
- Add liver and cook about five minutes until browned.
- Stir in liquid mixture and bring to boil.
- Lower heat, cover pan and cook liver for 15 to 20 minutes or until tender.
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| NOTES: Variation: Use pineapple juice or chicken broth instead of water. Add thinly sliced green pepper to the frying pan just before adding liver. Pork liver can be used instead of beef. If using pork liver, cover pan and cook an additional 15-20 minutes. Add more water if needed. One tablespoon cornstarch can be used instead of 2 tablespoons flour.Liver is very high in cholesterol, but very high in iron. To decrease sodium, omit soy sauce. |
| Nutrition Information |
| Calories |
240 |
| Total Fat |
9g |
| Saturated Fat |
2.5g |
| Protein |
25g |
| Carbohydrates |
14g |
| Fiber |
<1g |
| Sugar |
3g |
| Vitamin A |
810% |
| Vitamin C |
45% |
| Calcium |
2% |
| Iron |
45% |
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