Ingredients for 4 people
- 300 g. of porc livers, thinly sliced (about 3 cm long and 2 cm wide),
- 1 onion, thinly sliced,
- 100 g. of frozen peas,
- 10 g. of dried black mushrooms,
- 20 g. of dried porcini mushrooms,
- 1 carrot, thinly sliced,
- 1 thumb size piece of ginger, finely chopped,
- 1 garlic clove, finely chopped,
- 2 tbs. of soy sauce,
- 1 tbs. of dry vermouth,
- 1 tbs. corn starch or arrow root,
- 1 tsp. of sugar,
- 5 pinches of pepper,
- 1 cup of stock,
- 2 tbs. olive oil.
Preparation
Soak the mushrooms for 30 minutes in warm water then strain them and cut them into thin slices. In a bowl, mix the starch, the stock and the soy sauce.
Blanche the liver slices for 15 seconds, then rinse them off. Dredge them in a mixture of the sugar, the pepper and the vermouth and let them rest for 30 minutes.
In a sauté pan, heat 1 tbs. of olive oil, add the ginger and stir for a few seconds, then add the liver. Cook for 5 minutes, tossing every once in a while.
Remove the liver and set it aside for later.
Using the same sauté pan, add another tbs. of olive oil, and turn the heat to medium high. When the oil is hot, add the garlic, stir for a few seconds, then add the carrot. Cook for 1 minute, all the while stirring with a wooden spatula. Add the onion, the peas, and the mushrooms. Cook for 2 minutes while stirring.
Reduce the heat to medium low put the liver back in, and add the starch/soy sauce/stock mixture. Let it all simmer, stirring occasionally, until the sauce thickens.
Serve while hot on a bed of pasta. Garnish with parsley.
Happy cooking!
