Instructions: Cut the pigs liver into thin slices 7.5cm long

Mix the marinade ingredients together in a bowl add the liver slices and coat them thoroughly with marinade.

Cover the bowl tightly with clingfilm and let it sit in the refrigerator for at least 20 minutes. Meanwhile cut the spring onions into 5cm diagorlal segments.

In a separate bowl mix toecther the sauce ingredients.

Heat the oil in a wok or large frying pan until it is almost smoking.

Lift the liver out ot the marinade with a slotted spoon and stir fry it in the oil for 2 minutes.

Drain the cooked liver in a colander or sieve leaving about 2 teaspoons of the oil in the pan. (Discard the rest of the oil.)

Re heat the wok or pan and add the spring onions.

Stir fry them for I minute and then add the sauce ingredients.

When the sauce comes to the boil return the liver to the wok or pan and toss it well coating it with the sauce.

Stir fry for 30 seconds and then serve.

Pigs liver is another Chinese speciality which is delicious when it is properly prepared.

My uncle used to make a delectable pigs liver dish with vegetables. His secret was to cut the liver into thin slices to stir fry them quickly and then to drain them to get rid of any bitter juices.

This recipe has a robust and tasty sauce containing spices which help to balance the rich flavour of the liver. Cooked this way the liver tastes a little like beef. (You could also use beef or veal liver for this recipe.) I like to serve this dish with plain steamed rice and some green vegetables.

Serves 4

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