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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}

Pork Liver Stir Fry (炒猪肝)

5 from 3 votes
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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Chinese
Keyword: homestyle
Servings: 4 servings
Author: Maggie Zhu

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

Stir fry

  • 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

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

  1. 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.
  2. 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

Serving: 1serving, Calories: 212kcal, Carbohydrates: 12.5g, Protein: 23.4g, Fat: 7.4g, Saturated Fat: 1.8g, Cholesterol: 302mg, Sodium: 634mg, Potassium: 228mg, Fiber: 0.9g, Sugar: 4g, Calcium: 28mg, Iron: 16mg