Pork Liver Stir Fry (炒猪肝)
Cook this pork liver stir fry for an affordable and satisfying meal with tender juicy liver cooked with crunchy veggies in a rich brown sauce. {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Use a gluten-free oyster sauce. And use tamari instead of soy sauce.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz (340 g) pork liver (, sliced into 1/4” (1/2 cm) thick pieces (*Footnote 1))
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 1/2 teaspoon salt
- 1 1/2 teaspoons cornstarch ((*Footnote 2))
- 1/4 cup chicken broth
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 2 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon peanut oil
- 1 tablespoon minced ginger
- 1/2 onion (, sliced into bite-size pieces)
- 8 stalks (2 oz / 60 g) garlic chives (, cut to 2” pieces (or 4 green onions))
Instructions
- 1
Marinate the liver
- 2
Combine the pork liver, Shaoxing wine and salt in a medium-sized bowl. Gently mix well with your hand (*Footnote 2).
- 3
Mix the sauce
- 4
Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
- 5
To make the stir fry
- 6
Bring a medium pot of water to a low boil and add the pork liver. Turn to low heat to make sure that the water does not boil. Cook and stir until the pork just turns a pale pink color, 1 minute or so. Drain the pork thoroughly and transfer the pork to a plate. Discard the boiling water.
- 7
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the ginger. Stir a few times to release the fragrance.
- 8
Add the onion. Stir and cook for 1 minute.
- 9
Stir the sauce again until the cornstarch is dissolved completely. Pour it into the pan. Stir and cook until the sauce thickens. Add the pork and garlic chives. Stir and cook until everything is evenly coated with the sauce. Transfer everything to a serving plate. Serve hot over steamed rice as a main dish.