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Pork Liver Stir Fry Recipe

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5 from 144 reviews

A flavorful and tender Pork Liver Stir Fry featuring marinated pork liver cooked with ginger, onions, and garlic chives in a rich oyster-soy sauce mixture. This quick stir-fry dish is perfect for a savory main course served over steamed rice.

Ingredients

Marinating

  • 12 oz (340 g) pork liver, sliced into 1/4” (1/2 cm) 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 (2 oz / 60 g) garlic chives, 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 evenly coat the liver and begin tenderizing it.
  2. Mix the sauce: In a separate medium bowl, combine the chicken broth, Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, sugar, and cornstarch. Stir well to dissolve the cornstarch completely and form a smooth sauce.
  3. Blanch the liver: Bring a medium pot of water to a low boil. Add the pork liver and reduce heat to maintain a low simmer so the water does not boil vigorously. Cook and gently stir the liver until it just turns a pale pink color, about 1 minute. Drain thoroughly and transfer the liver to a plate. Discard the cooking water.
  4. Prepare the stir fry base: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until hot. Add the minced ginger and stir briefly to release aroma.
  5. Add onions: Add the sliced onion to the skillet and stir-fry for 1 minute until slightly softened and fragrant.
  6. Cook the sauce: Stir the prepared sauce again to ensure cornstarch is well dissolved. Pour the sauce mixture into the skillet. Stir and cook continuously until the sauce thickens and becomes glossy.
  7. Combine and finish: Add the blanched pork liver and garlic chives to the skillet. Stir-fry until everything is evenly coated in the thickened sauce and heated through.
  8. Serve: Transfer the stir fry to a serving plate and serve hot, ideally over steamed rice as a main dish.

Notes

  • Blanching the liver briefly before stir-frying helps to remove impurities and ensures tender texture.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • Garlic chives add a subtle garlicky flavor; green onions can be used as an alternative.
  • Ensure cornstarch is fully dissolved in the sauce to avoid lumps.
  • Serve immediately to enjoy the best texture and flavor.

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