|
450 g
30 ml
1 large
2 medium
1/4 teaspoon
15 ml
Sauce
30 ml
30 ml
10 ml
2 large cloves
1 tablespoon
2 x 2.5cm
1 tablespoon
1
10 ml
|
Lamb's liver, cut into 4cm wide strips
and cut again crossways
Vegetable oil
Onion, cut into wedges about 4cm wide
Green sweet peppers, halved
Salt
Sesame oil
Nuoc Mam sauce
Rice wine or dry sherry
Sugar
Garlic, coarsely chopped
Fermented black beans, rinsed and coarsely
chopped
Slices root ginger, peeled and minced
Fresh coriander, chopped
Spring onion, coarsely chopped
Cornflour mixed with 30ml water
|
Method :
-
Bring a large saucepan half full of water
to the boil. Put in the liver slices and stir until the water begins to
puff into a boil again.
-
Drain the liver and hold under the cold
water tap to stop the cooking. Drain and set aside.
-
Combine the Nuoc Mam sauce, rice wine and
sugar and stir until the sugar dissolves.
-
Heat a wok over high heat and add 15ml
oil. Scatter in the onions and peppers and stir and toss vigorously
until they are shining. Sprinkle in some salt and stir for about 1
minute until the onions are translucent. Transfer to a dish.
-
Wipe the wok, add the remaining oil and
put in the garlic, black beans, ginger, coriander and spring onions and
stir for about 30 seconds to sear them. Add the liver and stir for a
further 30 seconds.
-
Add the Nuoc Mama mixture and toss and
turn the meat.
-
Add the cooked vegetables and stir them
around so they integrate with the meat.
-
Add the cornflour to the wok, a little at
a time, stirring constantly.
-
Sprinkle in the sesame oil, toss a couple
of times, and ladle out on a hot serving dish.
|