A simple way of giving liver an exotic flavour. Chicken livers may be substituted for the lamb's liver if preferred.
2 tbsp soya sauce
1 tbsp honey
1 tbsp soft brown sugar
2 tbsp wine vinegar
1 small piece of fresh root ginger, very finely chopped
1 garlic clove, crushed
Salt and freshly ground black pepper
450 g (1 lb) lamb's liver, sliced into very thin strips
1 tbsp cornflour
150 ml (1/4 pint) chicken or beef stock
2 tbsp vegetable oil
4 spring onions, finely chopped
Few spring onion flowers
1. Mix together the ingredients for the marinade and pour over the liver in a bowl. Leave to marinate for at least 2 hours, stirring occasionally.
2. Drain the liver and mix the cornflour and stock into the marinade. Heat the oil in a large frying pan, add the chopped spring onions and fry until golden. Remove from the pan with a slotted spoon and set aside.
3. Add the liver to the pan and fry briskly until lightly coloured and just cooked through. Pour in the marinade with the fried onions and cook until thick, stirring constantly.
4. Taste and adjust seasoning, then serve immediately on a bed of buttered noodles or fried bean sprouts. Garnish the platter with spring onion flowers.
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