Meats Recipes - Spinach and Liver Stir-fry with Green Rice

Ingredients                        

• 450 ml/3/4 pt/2 cups chicken stock

• 225 g/8 oz/1 cup long-grain rice

• 1 bunch of spring onions (scallions), finely chopped

• 350 g/12 oz/3 cups pigs' liver, cut into thin strips

• 30 ml/2 tbsp corn flour (cornstarch)

• 2.5 ml/1/2 tsp Chinese five-spice powder

• 60 ml/4 tbsp sunflower oil

• 450 g/1lb/4 cups spinach, shredded

• Salt and freshly ground black pepper

• 5 ml/1 tsp grated fresh root ginger

• 15 ml/1 tbsp soy sauce

• 15 ml/1 tbsp dry sherry

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Method:

1. Bring the stock to the boil in a saucepan. Add the rice and spring onions.

2. Bring to the boil, reduce the heat, cover tightly and cook very gently for 20 minutes.

3. Meanwhile, toss the liver in the corn flour and five-spice powder. Heat half the oil in a large frying pan (skillet) or wok.

4. Add the spinach and stir-fry for 2 minutes. Season lightly. Remove from the pan and keep warm.

5. Heat the remaining oil, add the liver and toss quickly. Stir in the ginger, soy sauce and sherry and stir-fry for 3 minutes.

6. Add the spinach to the rice, toss gently and pile round the edge of a serving plate.

7. Spoon the liver mixture in the centre and serve straight away.