• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g pork liver
  • 30g ginger, shredded
  • 4 stalks spring onion, cut into 4cm lengths
  • 1 tsp chopped garlic
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • Marinade (A)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp sugar
  • 1 tsp ginger juice
  • 1 tsp cornflour
  • Sauce (B)
  • 2 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tsp Chinese cooking wine
  • 1/4 tsp pepper
  • 2 tbsp fresh chicken stock
  • Salt and sugar to taste
  • 1/4 tsp cornflour

Instructions

  1. Slice liver thickly and season with marinade (A) for 10-15 minutes. Bring a saucepan of water to a quick rolling boil. Blanch liver slices rapidly, or for less than a minute. Drain and set aside.
  2. Heat oil and sesame oil in a wok. Fry ginger and garlic until fragrant. Add liver, spring onion and sauce (B) and stir-fry briskly until gravy thickens. (Ensure that liver is not overcooked.) Serve immediately.

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