frying pork liver with leeks

How to Make Stir-Fried Pork Liver with Chives

Stir-fried pork liver with chives is a popular Asian dish loved for its tender liver, crisp chives, and savory flavor. Here’s a simple guide to making it at home.

Ingredients: 250g fresh pork liver (sliced thin), 200g chives (cut into 3cm segments), 2 cloves garlic (minced), 1 tbsp ginger (grated), 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp Shaoxing wine, ½ tsp sugar, ½ tsp white pepper, 1 tbsp cornstarch, 3 tbsp cooking oil, salt to taste.

Steps:

1. Prepare the liver: Soak liver slices in cold water for 15 minutes to remove blood. Drain, then marinate in 1 tsp soy sauce, ½ tsp Shaoxing wine, cornstarch, and a pinch of white pepper for 10 minutes.

2. St-fry aromatics: Heat oil in a wok over medium-high heat. Sauté garlic and ginger until fragrant (30 seconds).

3. Cook the liver: Add liver slices and stir-fry for 1–2 minutes until just browned (do not overcook to keep tender). Remove and set aside.

4. Stir-fry chives: In the same wok, add chives and stir-fry for 1 minute until slightly softened.

5. Combine and season: Return liver to the wok. Add remaining soy sauce, oyster sauce, sugar, and a pinch of salt. Toss quickly for 30 seconds. Serve hot with steamed rice.

Tips: For extra tenderness, soak liver in milk for 10 minutes before marinating. High heat and quick cooking are key to prevent liver from becoming tough. Enjoy this flavorful, nutrient-packed dish!