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Pork Liver Stir Fry Recipe

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4.5 from 17 reviews

This Pork Liver Stir Fry is a flavorful and tender dish featuring marinated pork liver cooked with ginger, onion, and garlic chives in a savory oyster and soy sauce blend. Perfect served hot over steamed rice as a satisfying main course.

Ingredients

Marinating

  • 12 oz pork liver, sliced into 1/4” thick pieces
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cornstarch

Sauce

  • 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

Stir Fry

  • 1 tablespoon peanut oil
  • 1 tablespoon minced ginger
  • 1/2 onion, sliced into bite-size pieces
  • 8 stalks garlic chives (2 oz / 60 g), cut to 2” pieces (or 4 green onions)

Instructions

  1. Marinate the liver: Combine the pork liver, Shaoxing wine, and salt in a medium-sized bowl. Gently mix well with your hand to ensure the liver is evenly coated and tenderized.
  2. Mix the sauce: In a separate medium-sized bowl, combine chicken broth, Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, sugar, and cornstarch. Stir until the cornstarch is completely dissolved and the sauce is uniform.
  3. Blanch the liver: Bring a medium pot of water to a low boil. Add the marinated pork liver, reduce heat to low so the water simmers but does not boil, and cook while stirring for about 1 minute until the liver just turns a pale pink. Drain thoroughly and transfer the liver to a plate. Discard the water.
  4. Prepare the stir fry base: Heat peanut oil in a large skillet over medium-high heat until hot. Add minced ginger and stir briefly to release its fragrance, about 30 seconds.
  5. Add onion: Add sliced onion to the skillet and stir fry for 1 minute until slightly softened.
  6. Cook with sauce: Stir the prepared sauce again to ensure the cornstarch is fully dissolved. Pour the sauce into the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
  7. Combine pork and chives: Add the blanched pork liver and garlic chives to the skillet. Stir well to coat everything evenly with the sauce and cook for an additional 1-2 minutes until heated through.
  8. Serve: Transfer the stir fry to a serving plate and serve hot, ideally over steamed rice as a main dish.

Notes

  • Use Shaoxing wine or dry sherry as an authentic flavor enhancer; if unavailable, a dry white wine can be used as a substitute.
  • Marinating the liver with cornstarch helps tenderize it and prevents it from becoming tough during cooking.
  • Quick blanching in simmering water ensures the liver cooks evenly without overcooking and becoming rubbery.
  • Peanut oil is best for high-heat stir frying due to its high smoke point, but vegetable or canola oil can be substituted.
  • Adjust the sugar quantity according to your taste preference for sweetness in the sauce.
  • Garlic chives add a distinct flavor and freshness; if unavailable, green onions can be used as a good alternative.

Find it online: https://mealsbykate.com/pork-liver-stir-fry-recipe/