Sweet and Spicy Calf’s Liver From the Wok

Roast the sesame seeds in a frying pan without fat, turning. Clean the spring onions, cut the white and light green 5 cm long, fine strips. Remove the peel from the ginger and finely dice. Peel and finely chop garlic. Rinse lime with hot water and rub dry. Finely grate the peel and squeeze out 2 tbsp. juice. Stir plum wine and lime juice with cornstarch until smooth. Divide liver into bite-sized pieces, remove any tendons. Coarsely chop cilantro.

Season liver with 5-Spice seasoning and sugar. Highly heat oil in a wok or wide, high skillet. Sauté liver pieces, garlic and ginger, turning, for about 2 min. Fold in sambal oelek, lime zest and scallions, deglaze with soy sauce and plum wine mixture and cook for about 1 more minute to finish cooking. Season with salt, serve and sprinkle with coriander and sesame seeds.

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