Japanese · Dinner
Garlic Chive Liver Stir Fry
Thin-sliced pork liver stir-fried over high heat with garlic chives, garlic and ginger, seasoned with soy sauce, sake and a touch of sugar for a glossy savoury glaze. Blanched first to soften iron notes, the liver stays tender inside with lightly caramelized edges, plated over steamed rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
432Calories
29.8gProtein
16.8gFat
38.9gCarbs
6.8gSugar
2.3gFiber
1180mgSodium
615mgChol
4.1gSat Fat
680mgPotassium
75mgCalcium
13.5mgIron
45mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the pork liver thinly, cover with whole milk and let sit 10 minutes to draw out bitterness, then drain and pat dry with paper towels.
2
Dredge
Toss the drained liver slices in cornstarch until lightly coated, then blanch in boiling water over high heat for 30 seconds until the surface just turns pale and drain.
3
Saute
Heat the vegetable oil in a wok over high heat until shimmering, add the garlic and ginger and stir 20 seconds until fragrant and just golden.
4
Toss
Add the blanched liver to the wok and stir-fry over high heat 1 to 2 minutes until edges are lightly browned, then add the garlic chives and a mixture of soy sauce, sake and sugar, tossing 1 minute until chives wilt and glaze turns glossy.
5
Plate
Drizzle sesame oil and white pepper over the stir-fry, toss 10 seconds, then spoon onto a plate alongside steamed rice and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork liver
- 5 oz70g, about 1 small bunch garlic chives
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger
- 4 tbsp4 tbsp whole milk, for soaking the liver
- 2 tbsp2 tbsp cornstarch, for dredging the liver
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
- 1 1/2 cup300g steamed white rice, to serve
