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Pork Liver Stir Fry Recipe

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4.8 from 87 reviews

This Pork Liver Stir Fry recipe features tender pork liver marinated and quickly cooked with a flavorful combination of Shaoxing wine, oyster sauce, and fresh garlic chives. The liver is lightly boiled to maintain a delicate texture before being stir-fried with ginger, onion, and a thickened savory sauce. Perfect served hot over steamed rice, this dish offers a balanced blend of umami, sweetness, and a hint of soy goodness for an authentic Asian-inspired meal.

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 ensure the liver is evenly coated and allow it to marinate briefly.
  2. Mix the sauce: In another medium-sized bowl, combine the chicken broth, Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, sugar, and cornstarch. Stir well until fully mixed and the cornstarch is partially dissolved.
  3. Pre-cook the liver: Bring a medium pot of water to a low boil. Add the pork liver to the water and reduce heat to low so the water simmers gently. Cook and stir for about 1 minute or until the pork liver just turns a pale pink color. Drain thoroughly and transfer the liver onto a plate. Discard the boiling water.
  4. Stir-fry aromatics and onion: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until hot. Add the minced ginger and stir a few times to release its fragrance. Then add the sliced onion and stir-fry for 1 minute until it begins to soften.
  5. Add and thicken the sauce: Stir the sauce mixture again to fully dissolve the cornstarch and pour it into the skillet. Stir continuously and cook until the sauce thickens to a glossy consistency.
  6. Combine all ingredients: Add the pre-cooked pork liver and garlic chives to the skillet. Stir and cook briefly until everything is evenly coated with the sauce and the garlic chives are tender but still crisp.
  7. Serve: Transfer the dish onto a serving plate. Serve hot over steamed rice for a complete, savory main dish.

Notes

  • Marinating the liver with Shaoxing wine and salt helps tenderize and reduce any strong flavors.
  • Lightly boiling the liver before stir-frying ensures tenderness while preventing overcooking.
  • Garlic chives can be substituted with green onions if unavailable.
  • The combination of light and dark soy sauces provides a balance of saltiness and rich color.
  • Serve immediately for best texture and taste.

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