Chicken Liver Stir-fry with Lemongrass and Thai Basil Recipe | Ocado

Ingredients

• 300g basmati and wild rice
• 2 lemongrass stalks, tough outer layer discarded, roughly chopped
• 5cm piece ginger, roughly chopped
• 1 birdseye chilli (or 1 deseeded red chilli for a milder dish)
• 2 large garlic cloves, roughly chopped
• 1 echalion shallot (or 2-3 small shallots), roughly chopped
• 1 tbsp vegetable oil
• 1 green pepper, sliced
• 1 (190g) pack baby corn and mangetout, corn halved lengthways
• 1 (380g) pack chicken livers, trimmed, cleaned and sliced if large
• 1 tbsp fish sauce
• ½ tbsp soy sauce
• ½ tbsp palm sugar
• 1 lime, ½ juiced, ½ cut into wedges
• 2 good handfuls beansprouts
• 1 (25g) pack Thai basil