Stir-fried Pork Liver with Scallion and Ginger豬潤炒蔥薑
A classic Cantonese stir-fry featuring tender pork liver, aromatic scallions, and pungent ginger. The liver is typically marinated and then quickly stir-fried to ensure it remains soft and not overcooked, offering a rich and flavorful dish.
01Ingredients
- 300g pork liver, sliced
- 1 tbsp soy sauce (for marinade)
- 0.5 tsp dark soy sauce (for marinade)
- 1 tbsp Shaoxing wine (for marinade)
- 1.5 tbsp cornstarch (for marinade)
- 1 tsp sesame oil (for marinade)
- 0.25 tsp white pepper (for marinade)
- 0.5 tsp sugar (for marinade)
- 5 stalks scallions, cut into 2-inch sections (white and green parts separated)
- 50g ginger, sliced
- 1 tbsp oyster sauce (for sauce)
- 1 tbsp soy sauce (for sauce)
- 1 tsp sugar (for sauce)
- 1 tbsp Shaoxing wine (for sauce)
- 1 tsp cornstarch (for sauce)
- 3 tbsp water (for sauce)
- 3 tbsp cooking oil
Nutrition (per serving)348kcal
- Protein28.5g
- Carbs12.8g
- Fat19.2g
Fiber 0.6 gSodium 1156 mg
02Steps
- Rinse the pork liver thoroughly under cold running water. Slice the pork liver thinly, about 0.5 cm thick. Pat dry with paper towels.
- In a bowl, combine pork liver with soy sauce, dark soy sauce, Shaoxing wine, cornstarch, sesame oil, white pepper, and sugar. Mix well and let it marinate for at least 15 minutes.
- Slice the ginger and cut the scallions into 2-inch sections, separating the white parts from the green parts. In a small bowl, combine oyster sauce, soy sauce, sugar, Shaoxing wine, cornstarch, and water for the sauce. Mix well.
- Heat cooking oil in a wok or large frying pan over high heat until smoking. Add ginger slices and stir-fry until fragrant, about 30 seconds.
- Add the marinated pork liver to the wok. Stir-fry quickly until the pork liver is mostly cooked but still slightly pink in the center, about 1-2 minutes. Do not overcook. Remove the pork liver from the wok and set aside.
- Add the white parts of the scallions to the wok and stir-fry for 30 seconds. Return the pork liver to the wok. Add the green parts of the scallions. Pour in the prepared sauce. Stir-fry continuously until the sauce thickens and coats the ingredients, about 1 minute.
- Serve hot immediately with steamed rice.
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