Lamb Liver Stir Fry with celery, carrots, and onions slices are yummy and easy to make. It features traditional Chinese cooking condiments Shaoxing wine and Soy Sauce. Add a pinch of cumin to complement lamb liver for a unique deliciousness.
Keep reading to learn all the tricks and tips to prep lamb liver properly and cook a refreshing, tasty liver stir fry.
Lamb Liver Stir Fry Ingredients:
Other than lamb liver, you will need water, salt, and milk to clean, rinse and soak the liver. Himalayan Pink Salt is my primary cooking salt other than sea salt.
I use Shaoxing wine and Arrowroot Flour to marinate the liver.
For the Stir Fry, green onion, ginger, and garlic lend the fragrant yumminess. Regular Soy Sauce and a pinch of cumin powder add a unique flavor.
Vegetables such as Red Onion, Carrots and Celery are optional, but they make good company for this stir-fry.
How to make a tasty Liver Stir Fry from scratch?
The very first step is to slice the liver and clean it properly
The importance of cleaning is especially true for lamb liver, since lamb has a stronger smell.
Cut liver into bite-size thin slices using a sharp chef’s knife and place them into a mixing bowl. Rinse the liver slices under the running water three times and then add 1/4 tsp Himalayan Pink Salt and fill the bowl with cold water. Let it rest for about 10 minutes.
Prep Spices and Vegetables
While waiting, wash, rinse and chop green onions into small pieces. Peel garlic cloves and then mince into small pieces. Cut ginger into slices and then mince into small pieces.
Cut celery, carrot and red onions into bite-size slices.
Rinse the liver with milk
After 10 minutes of soaking the liver slices in the water with a pinch of salt, remove them from the mixing bowl. Gently squeeze to get rid of the excess water and place them onto a deep plate.
Wash and rinse the mixing bowl and then add the liver slices back into the mixing bowl. Then add 1 cup of whole milk. Gently mix and fold for about 30 seconds. Milk will further cleanse the liver and mitigate the stronger smell.
Marinate Liver with Shaoxing Wine and Arrowroot Flour
Remove the liver slices from the milk, gently squeeze to get rid of the excess milk and place them onto a deep plate.
Add Shaoxing wine, arrowroot flour, and mix well.
Cook Lamb Liver for Stir Fry
Turn the heat to high and heat a quality hard-anodized fry-pan for 2 minutes. Add about 1 tsp canola oil using a homemade oil sprayer. Add minced ginger and garlic and half of the chopped green onions, stir for 10 seconds or till fragrant.
Then add marinated lamb liver slices into the pan and fold and mix for about 1 minute.
Add soy sauce and cumin powder into the fry-pan and continue to fold and mix for 2 minutes, or until lamb liver slices are cooked.
Turn off the heat and remove the cooked lamb liver slices from the pan and place them onto a plate.
Stir Fry cooked lamb liver slices with slices of celery, carrots and red onions
Wash and rinse the pan quickly. Turn the heat to high, add 1/2 tsp canola oil using a homemade oil sprayer. Add celery, carrots, and red onions slices into the pan. Stir for 1 minute and then add freshly ground 1/4 tsp Himalayan pink salt.
Continue to stir fry for 1 minute and then add the cooked lamb liver slices into the pan.
Fold and mix for another 30 seconds. Turn off the heat and garnish with rest of the green onions.
All don! Enjoy a yummy nutritious liver stir fry dish.