Calves' liver with spicy black bean sauce from Ken Hom's Hot Wok: Over 150 One-Pan Wonders by Ken Hom

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine.

  • Ro_ on May 05, 2020

    This was a different, unusual and tasty way to use up some liver that my partner had bought in great quantity! I'm not sure I'd go out of my way to make it again if I didn't have liver to hand that needed using and I'd already made the usual dishes with it, but it made a nice change. I added some green pepper since I had one to use up.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.