Japanese · Dinner
Garlic Chive Liver Stir Fry (Dairy-Free)
Pork liver and pork loin strips are stir-fried over high heat with garlic chives, garlic, and ginger, seasoned with soy sauce, sake, and sugar for a glossy umami coating. The chives wilt to bright green while the liver stays tender, served with steamed rice.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
392Calories
34.2gProtein
15.8gFat
26.1gCarbs
6.8gSugar
1.6gFiber
1050mgSodium
520mgChol
4.1gSat Fat
540mgPotassium
45mgCalcium
11.5mgIron
26mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-calorie
dairy-free
Instructions
1
Prep
Soak liver in cold water 10 minutes to remove excess blood, drain, pat dry. Slice liver thinly, cut pork loin into thin strips.
2
Marinate
Toss liver and pork loin with half the soy sauce and sake; let sit 10 minutes at room temperature.
3
Sear
Heat vegetable oil in wok over high heat until shimmering. Add liver and pork in single layer; sear 90 seconds without stirring until undersides brown and meat is cooked through.
4
Toss
Add garlic, ginger, garlic chives, remaining soy sauce, sugar, and white pepper; stir-fry over high heat 60 seconds until chives brighten and wilt slightly, working quickly.
5
Plate
Drizzle sesame oil over stir-fry, toss once, plate immediately with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g pork liver
- 120g120g pork loin
- 140g140g garlic chives
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 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
- 150g150g white-rice-cooked, to serve
