Liver & red pepper stir-fry

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1. Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
2. Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
3. Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

Per serving

287 kcalories, protein 27g, carbohydrate 11g, fat 14 g, saturated fat 3g, fibre 4g, salt 0.26 g

Latest comments and suggestions

• Mango's

  19 May 2008

  Mango's rated and commented on this recipe

  

  This recipe is brilliant for using up veg and is great with chicken, beef, pork or just vegetables.

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• kd40

  14 July 2008

  kd40 commented on this recipe

  This receipe was so quick and easy and very delicious, even my picky husband love it! - next time I would use less chilli though,, or leave it out all together because it was a little hot.. And liver is so cheap - def a credit crunch supper

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Ingredients

• 1½ tbsp groundnut oil
• 225g lamb's liver , cut into strips
• 1 leek , diagonally sliced
• 1 red pepper , seeded and cut into rough squares
• 1 red chilli , seeded and finely chopped
• 1 tsp dried oregano
• 1 garlic clove , crushed
• 100g spring greens , thinly sliced
• grated zest of 1 orange and 2 tbsp juice
• 2 tbsp medium dry sherry

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Difficulty and servings

Serves 2

Preperation and cooking times

Super healthy

Ingredients

• 1½ tbsp groundnut oil
• 225g lamb's liver , cut into strips
• 1 leek , diagonally sliced
• 1 red pepper , seeded and cut into rough squares
• 1 red chilli , seeded and finely chopped
• 1 tsp dried oregano
• 1 garlic clove , crushed
• 100g spring greens , thinly sliced
• grated zest of 1 orange and 2 tbsp juice
• 2 tbsp medium dry sherry

Per serving

287 kcalories, protein 27g, carbohydrate 11g, fat 14 g, saturated fat 3g, fibre 4g, salt 0.26 g

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