Pork Liver Stir Fry (炒猪肝)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4 servings
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Calories
212 kcal
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Course
Main Course
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Cuisine
Chinese
Pork Liver Stir Fry (炒猪肝)
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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.
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Ingredients
Marinating
- 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)
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 talks (2 oz / 60 g) garlic chives , cut to 2” pieces (or 4 green onions)
Instructions
Marinate the liver
- Combine the pork liver, Shaoxing wine and salt in a medium-sized bowl. Gently mix well with your hand (*Footnote 2).
Mix the sauce
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
To make the stir fry
- 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.
- 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.
- Add the onion. Stir and cook for 1 minute.
- 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.
Notes
- When you slice the liver, you might see white connection tissues, which will turn tough once cooked. You can remove these tissues for a better texture.
- Liver is fragile when it’s uncooked. The best way to mix in the cornstarch is by using your fingers, so you do not break apart the liver and so you can make sure the cornstarch coats it evenly.
Nutrition Information
Show Details
Serving
1serving
Calories
212kcal
(11%)
Carbohydrates
12.5g
(4%)
Protein
23.4g
(47%)
Fat
7.4g
(11%)
Saturated Fat
1.8g
(9%)
Cholesterol
302mg
(101%)
Sodium
634mg
(26%)
Potassium
228mg
(7%)
Fiber
0.9g
(4%)
Sugar
4g
(8%)
Calcium
28mg
(3%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 212kcal | 11% |
| Carbohydrates | 12.5g | 4% |
| Protein | 23.4g | 47% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 302mg | 101% |
| Sodium | 634mg | 26% |
| Potassium | 228mg | 5% |
| Fiber | 0.9g | 4% |
| Sugar | 4g | 8% |
| Calcium | 28mg | 3% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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