Japanese · Dinner
Garlic Chive Liver Stir Fry (High-Protein)
Sliced pork liver and lean pork strips stir-fried with garlic chives in a soy, sake, and oyster sauce glaze. Sesame oil, ginger, and garlic round out the flavors, while cooked edamame folded through adds fiber and protein alongside white sesame seeds.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
425Calories
52.1gProtein
16.8gFat
18.2gCarbs
5.8gSugar
5.4gFiber
1524mgSodium
298mgChol
4.2gSat Fat
643mgPotassium
109mgCalcium
11.4mgIron
37.2mcgVitamin B12
25mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Soak the pork liver in whole milk for 10 minutes to draw out bitterness, then drain and pat dry with paper towels.
2
Heat
Toss the liver and pork tenderloin with cornstarch. Heat vegetable oil in a wok over high heat until shimmering, then sear the meat for 90 seconds per side until browned and firm.
3
Saute
Add ginger and garlic to the wok and sauté for 20 seconds over medium-high heat until fragrant and golden.
4
Toss
Add garlic chives and edamame, tossing over high heat for 1 minute until the chives wilt and deepen in color.
5
Glaze
Pour the combined soy sauce, sake, and oyster sauce over everything and toss for 1 minute over high heat until thickened and glossy.
6
Plate
Drizzle sesame oil over the stir-fry, scatter white sesame seeds on top, and transfer to a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz240g pork liver
- 7 oz200g pork tenderloin
- 7 oz100g, about 1 bunch garlic chives
- 5.2 oz150g, shelled cooked edamame
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp sesame oil
- 1 cup120ml whole milk
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp white sesame seeds
- 1 tsp1 tsp cornstarch
