Japanese · Dinner
Garlic Chive Liver Stir Fry (Low-Calorie)
Sliced pork liver and garlic chives stir-fried in a hot wok with a light soy-mirin glaze, finished over rice or eaten alone. Quick high-heat cooking and minimal oil keep it lean while preserving the classic Japanese yakiniku-style liver flavor—mineral and slightly sweet.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
339Calories
35.2gProtein
15.8gFat
13.6gCarbs
6.2gSugar
2.3gFiber
1057mgSodium
552mgChol
4.3gSat Fat
612mgPotassium
102mgCalcium
12.4mgIron
30.1mcgVitamin B12
19mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Slice the pork liver thinly and place in a bowl with the whole milk to soak for 10 minutes in the refrigerator to draw out bitterness.
2
Heat
Drain and pat the liver dry, then heat sesame oil in a wok over high heat until shimmering and sear the liver 90 seconds per side until browned but still pink inside.
3
Saute
Push the liver aside, add minced garlic and ginger to the cleared space, and stir over medium heat 20 seconds until fragrant and golden.
4
Toss
Add the garlic chives and bean sprouts to the wok and toss together over high heat for 1 minute until the chives wilt and turn bright green.
5
Heat
Whisk together the soy sauce, mirin, cornstarch, and water, then pour into the wok and toss constantly for 30 seconds until it thickens into a light glaze.
6
Plate
Transfer the stir-fry to a plate and scatter the toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork liver
- 1/2 cup120ml whole milk (for soaking)
- 22 small bunch (120g) garlic chives
- 1 cup90g bean sprouts
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 2 tsp2 tsp cornstarch
- 4 tbsp60ml water
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp toasted sesame seeds, for garnish
