Beef liver and eggplant stirfry Recipe
I needed an Iron boost and this liver dish did the trick! Just remember the more you cook the eggplant the more mushier it becomes
Ingredients
- 1 lb. Beef liver rinsed and dried in large bite size pieces
- 1 med. Eggplant, cubed and salted
- 2 tbls oil
- 1 small onion
- 1 thumb length ginger, skin scraped
- 1 tbls or more minced garlic
- 1 1/2 tbls each soy sauce, oyster sauce and hoisin sauce
- Cooked rice (optional)
Directions
- Mince garlic,ginger and garlic. Add 2 tbls oil to hot pan. Add minced aromatics. Cook until translucent. Add liver to cover bottom of pan and let cook on one side then flip to cook other side. Rinse salt off of eggplant and dry pieces. Add to liver and stir. Add all sauces and cover, cook and stir until eggplant is cooked to your liking. Serve over rice with an extra swirl of hoisin and dash if soy sauce with a salad.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 3 servings | |
| Calories 349 | |
| Calories from Fat 134 | 38% |
| Total Fat 15.11g | 19% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.49g | |
| Cholesterol 416mg | 139% |
| Sodium 934mg | 39% |
| Potassium 820mg | 23% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.11g | 4% |
| Protein 33.15g | 53% |
