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Shiitake and chicken liver fry

This Asian-style shiitake and chicken liver fry is really nice for a weekend brunch or lunch. It’s easy, filling and nutritious. Instead of green beans you can use other veggies, such as kale, peas, broad beans, spinach. Serve it with noodles or toast.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 garlic cloves
  • 1 Tbsp vegetable oil
  • 200 g chicken liver
  • 100 g shiitake
  • 1 Tbsp soy sauce
  • 2 Tbsp rice wine
  • 1 cup of green beans
  • Sesame oil
  • Lime juice
  • Coriander or parsley leaves to serve
  • Chili flakes optional

Method
 

  1. Finely slice the onion and garlic.
  2. Heat the oil in a frying pan and gently sauté the onion and garlic over a low heat for about 6-8 minutes.
  3. Meanwhile, chop the liver and shitake into bite-sized pieces.
  4. When the onion has softened, add the liver and mushroom pieces. Turn up the heat and stir-fry for a minute, allowing the liver to change colour.
  5. Add the soy sauce, rice vinegar, some lime juice and the beans. Put a lid on and turn the heat down.
  6. Sautee for 5-10 minutes. Make sure the liver is not overcooked (or it will taste rubbery).
  7. When the liver is cooked through, add a drop of sesame oil and a handful of chopped parsley or coriander. Season with ground peppercorn and chilli flakes (if liked), then combine.
  8. Serve immediately.