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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Rinse the pork liver thoroughly under cold running water. Slice the pork liver thinly, about 0.5 cm thick. Pat dry with paper towels.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve hot immediately with steamed rice.

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