Try this Tomato and Liver Stir-Fry recipe, or contribute your own.
Suggest a better descriptionCut tomatoes into wedges (makes about 2 cups); set aside. Cut liver into 1/2" wide strips; set aside. In a medium bowl, combine soy sauce, sherry, cornstarch, sugar, salt and ginger. Add liver; marinade for 15 to 20 minutes. In a medium skillet or wok, heat 2 tablespoons of the water. Add liver and marinade to skillet. Cook and stir until partially cooked, about 2 minutes. Remove from skillet and set aside. To the skillet add remaining 2 tablespoons water. Add onions; cook and stir until onions are crisp and tender, about 3 minutes. Add tomatoes; cook and stir until tomatoes are tender, 1 minute. Add reserved liver and marinade; cook and stir until meat is cooked, but still pink in the center, about 2 minutes Serve with cooked rice, if desired.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 | ||
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Calories: 196 | ||
Calories from Fat: 38 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 308mg | 95 % | |
Sodium 145.3mg | 5 % | |
Potassium 553mg | 15 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 12.7g | ||
Protein 23.9g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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