Veal liver with nectarine

In summer, I like to use fruit when cooking, the juiciness, the colour and natural sweetness make the dish more appealing.

1. Cut veal liver into chunks, season with soy sauce, brown sugar, black pepper, 5 spices powder, rice wine and corn starch.

2. Cut red pepper and fennel into strips, nectarine into slices.

3. Cut the soft middle part of lemon grass into pieces, grate lemon zest, pound in a pestle and mortar with as much chili as you like into a pulp, add juice of half a lemon.

4. In a pan, sear liver pieces, around 2 minutes each side, take them out then stir-fry pepper and fennel until just soft. Add liver and nectarine and stir until mixed, pour in lemon sauce and serve.