Liver with Mushrooms and Ginger

Liver with Mushrooms and Ginger

Serves 4

Points plan 5 pts per serving (Original points)

Core plan: Use the oil from your allowance and count ½ pt for the redcurrant jelly per portion

450g lambs liver cut into thin strips (12½pts)

2 tbsp oil (5pts)

1 small onion, thinly sliced

2.5cm (1") piece fresh ginger, peeled & finely chopped

175g button mushrooms, sliced

2 tbsp redcurrant jelly (2pts)

125ml stock

Heat the oil in a large frying pan or wok.  Stir fry the liver, onion, ginger and mushrooms for 3-4 mins.  Add the redcurrant jelly to the stock and pour into the pan, stirring and tossing until the jelly has melted.

Serve immediately with rice/noodles.