Ingredients with Measurements:
- 1 lb livermush, sliced into thin strips
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup sliced mushrooms
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced livermush and stir-fry for 2-3 minutes until browned. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Stir-fry for 1-2 minutes until fragrant.
4. Add the sliced red and green bell peppers, zucchini, yellow squash, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
6. Add the livermush back into the skillet and pour the sauce over the stir-fry. Stir-fry for another 1-2 minutes until everything is well coated and heated through.
7. Garnish with chopped green onions and serve hot.
20-25 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 14g
- Protein: 18g
- Fiber: 3g
- Sugar: 7g
- Sodium: 960mg
Substitutions for ingredients:
- Livermush can be substituted with any type of sausage or meat.
- Any type of vegetables can be used in this stir-fry.
Variations:
- Add some chili flakes or hot sauce for a spicy kick.
- Use different types of sauces for different flavors.
Tips and tricks:
- Make sure to slice the livermush and vegetables thinly for even cooking.
- Stir-fry the livermush first to get it crispy and browned.
- Don't overcook the vegetables to keep them tender and crisp.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or broth to loosen it up.
Food safety advice:
- Make sure to cook the livermush and vegetables to a safe temperature of 165°F.
Food history:
- Livermush is a traditional Southern dish made from pork liver, head meat, and cornmeal.
Flavor profiles:
- Savory, salty, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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