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Ingredientes
- 300 gm Fresh chicken livers
- 1 tsp Honey
- 2 x Shallots, peeled and finely minced
- 1 dsp red wine vinegar
- 150 gm Shiitake mushrooms, thinly sliced
- 1/2 x Red chilli, finely minced
- 50 gm Bean sprouts
- 1 handf fresh baby spinach
- 2 x Carrots, peeled and roughly grated
- 2 Tbsp. Light soy sauce
- 1 x Dtsp fish sauce
- 1 Tbsp. Flat leaf parsley, minced
- Â Â Salt and pepper
- 1 x Lime, juice of
- Â Â Roasted sesame seeds, for garnish
- Â Â Sunflower oil for frying
Direcciones
- 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 warm. Start to stir fry the mushrooms and chilli quickly. Once the chicken livers are half cooked, add in the shallots and vinegar to de-glaze the pan. Allow the vinegar to reduce slightly and then add in the honey.
- Now add in the beansprouts, carrots and baby spinach to the wok and cook for a couple of min. Finally, add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 2 servings | |
| Calories 299 | |
| Calories from Fat 74 | 25% |
| Total Fat 8.25g | 10% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 518mg | 173% |
| Sodium 1150mg | 48% |
| Potassium 1587mg | 45% |
| Total Carbs 24.87g | 7% |
| Dietary Fiber 8.5g | 28% |
| Sugars 8.43g | 6% |
| Protein 34.16g | 55% |
