Liver & red pepper stir-fry

2 servings 30-60 minutes 400 kcal or less chilli chillies groundnut oil leek leeks liver livers mains offal oregano red pepper red peppers sherry spring green spring greens stir fry

N/A

Source

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

Method

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.

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.

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.