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    • Salad Of Bean Sprouts And Chicken Liver

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Grains, Seafood Food networ, Food7 2 Servings

    INGREDIENTS

    300 g Fresh chicken livers
    1 t Honey
    2 Shallots, peeled and finely
    chopped
    1 Dsp red wine vinegar
    150 g Shiitake mushrooms, thinly
    sliced
    1/2 Red chilli, finely chopped
    50 g Bean sprouts
    1 Handful fresh baby spinach
    2 Carrots, peeled and roughly
    grated
    2 T Light soy sauce
    1 Dtsp fish sauce
    1 T Flat leaf parsley, chopped
    Salt and pepper
    1 Lime, juice of
    Roasted sesame seeds, for
    garnish
    Sunflower oil for frying

    INSTRUCTIONS

    Heat up a large wok for the vegetables and pour in a little oil.  While
the oil in the wok is heating up place a medium sized frying  pan also
on the stove with a little oil.  Season the chicken livers with a
little salt and black pepper and then  place in the frying pan as soon
as the oil is hot. Start to stir fry  the mushrooms and chilli quickly.
Once the chicken livers are half  cooked, add the shallots and vinegar
to de-glaze the pan. Allow the  vinegar to reduce slightly and then add
the honey.  Now add the beansprouts, carrots and baby spinach to the
wok and cook  for a couple of minutes. Finally, add the fish sauce,
parsley, lime  juice and soy. Spoon onto a serving plate with the
chicken livers and  liquor around and sprinkle with some roasted sesame
seeds.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 963
    Calories From Fat: 233
    Total Fat: 26.7g
    Cholesterol: 74.8mg
    Sodium: 1829.6mg
    Potassium: 3215.5mg
    Carbohydrates: 144.6g
    Fiber: 15.2g
    Sugar: 10.7g
    Protein: 55.5g


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