Ingredients with Measurements:
- 1 pound beef liver, sliced into thin strips
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions (optional)
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large mixing bowl, coat the sliced liver with cornstarch until evenly coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated liver and cook until browned on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, minced garlic, minced ginger, salt, and black pepper. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the cooked liver back into the skillet and stir to coat with the sweet and sour sauce. Cook for an additional 2-3 minutes until the liver is heated through.
6. Serve hot, garnished with sliced green onions if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking the liver
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 14g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- Pork liver can be used instead of beef liver
- White vinegar can be used instead of rice vinegar
- Honey can be used instead of brown sugar
- Worcestershire sauce can be used instead of soy sauce
Variations:
- Add diced bell peppers and onions to the sauce for added texture and flavor
- Use shrimp or chicken instead of liver for a different protein option
- Add crushed red pepper flakes for a spicy kick
Tips and tricks:
- Make sure to coat the liver evenly with cornstarch to prevent it from sticking to the skillet
- Don't overcook the liver or it will become tough and chewy
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar and rice vinegar
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the sweet and sour liver sauce in a skillet over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the sweet and sour liver sauce over steamed rice or noodles
- Garnish with sliced green onions for added color and flavor
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Fried rice
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or pineapple juice to thin it out
- If the liver is tough, try marinating it in a mixture of soy sauce, rice vinegar, and sugar for 30 minutes before cooking
Food safety advice:
- Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Sweet and sour sauce originated in China and has been adapted into many different cuisines around the world
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve hot as a main dish with rice or noodles
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A