Stir-fried Liver and Chinese Chives
200 grams Chicken livers (with the hearts)
1/2 bunch Chinese chives
1 bag Mixed vegetables (or bean sprouts)
1 dash Sesame oil
1 tsp Grated garlic
1/2 tsp Grated ginger
1/2 tsp Doubanjiang
1 tbsp Sake
1/2 tbsp Mirin
1 tbsp Soy sauce
1 dash Katakuriko
1 dash Oil
1 dash Salt and pepper
Cut the liver into pieces.
Cut the hearts in half.
Wash quickly in water. Take off any lumps of blood.
Combine the garlic, ginger, doubanjiang, sake, soy sauce and mirin.
Add the drained giblets to the combined ingredients and marinate for 30 minutes.
Add the katakuriko.
Make the Chinese chives and mixed vegetables (or bean sprouts) ready.
Heat some oil in a frying pan (a generous amount).
Add the drained liver.
Cook over medium heat until browned on both sides.
Add the vegetables and stir fry over high heat for 1 to 2 minutes. (From here things get serious!)
Add the marinade from Step 6.
Add the chives. Turn off the heat and let the chives cook in residual heat. Season with salt and pepper.
Add the sesame oil, mix in and it's done.
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