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  • Beef liver and eggplant stirfry

    1 vote
    Beef liver and eggplant stirfry
    Prep time:
    Cook time:
    Servings: 3
    by Tracey S
    5 recipes
    		 >
    I needed an Iron boost and this liver dish did the trick! Just remember the more you cook the eggplant the more mushier it becomes

    Ingredients

    • 1 lb. Beef liver rinsed and dried in large bite size pieces
    • 1 med. Eggplant, cubed and salted
    • 2 tbls oil
    • 1 small onion
    • 1 thumb length ginger, skin scraped
    • 1 tbls or more minced garlic
    • 1 1/2 tbls each soy sauce, oyster sauce and hoisin sauce
    • Cooked rice (optional)

    Directions

    1. Mince garlic,ginger and garlic. Add 2 tbls oil to hot pan. Add minced aromatics. Cook until translucent. Add liver to cover bottom of pan and let cook on one side then flip to cook other side. Rinse salt off of eggplant and dry pieces. Add to liver and stir. Add all sauces and cover, cook and stir until eggplant is cooked to your liking. Serve over rice with an extra swirl of hoisin and dash if soy sauce with a salad.

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