remove from heat, add 1/3 cup thai chilli sauce and 1/2 tblsp white wine vinegar, turn the liver a couple of times in the sauce
Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad
ChefsOpinion 