Liver is highly recommended as a postnatal food as it is a rich source of iron and protein. It tastes best when tender and not overcooked. Overcooked liver is tough and 'powdery' in texture.
Serves: 2 people
200 g pig's liver (sliced)
1/2 red pepper (cut into strips)
1/2 yellow or orange pepper (cut into strips)
1 large white onion (cut in wedges)
1 bunch spring onions (cut in 3-4 cm lengths)
3 - 4 cloves garlic (chopped)
3 - 4 slices ginger (finely sliced)
2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon oil
a sprinkle of ground black pepper
1.
Fry onions, garlic and ginger in heated oil till fragrant.
2.
Add sliced peppers and lightly stir fry.
3.
Add liver slices, stir frying for just 30 seconds. Add oyster sauce, mix well and close lid of pan for another 30 seconds. Turn off heat and leave about 1 minute with lid on.
4.
Sprinkle pepper and garnish with spring onions. Serve immediately.
