Chinese Liver Stir-fry (Printable Recipe Version)
A Chinese dish of soft chicken liver mixed with crunchy veggies and a savory sauce. Quick to make, healthy, and easy on the wallet.
# Ingredients You’ll Need:
01 -
1/2 onion sliced up thin.
02 -
2 teaspoons Shaoxing wine or dry sherry for mixing with liver.
03 -
2 tablespoons peanut oil for frying.
04 -
1 tablespoon Shaoxing wine or dry sherry for the sauce.
05 -
1/4 cup chicken stock.
06 -
1 teaspoon sesame oil at the end.
07 -
3 cloves of garlic, finely chopped.
08 -
12 oz chicken liver, cut into thin slices (1/4-inch).
09 -
1 1/2 teaspoons cornstarch to marinate the liver.
10 -
1/2 teaspoon dark soy sauce.
11 -
1 tablespoon light soy sauce.
12 -
1/2 teaspoon salt for seasoning.
13 -
2 teaspoons sugar to sweeten.
14 -
1/4 teaspoon Sichuan or black pepper, ground.
15 -
1 bell pepper, thinly sliced.
16 -
1 1/2 teaspoons cornstarch for thickening the sauce.
17 -
2 teaspoons fresh ginger, chopped small.
# Steps to Make It:
01 -
Use your hands to mix liver with salt, cornstarch, and wine so everything sticks evenly.
02 -
Stir together all the sauce ingredients in a bowl until smooth and combined.
03 -
Pan-fry the liver in one even layer for a minute per side. You want golden edges and tender centers.
04 -
Toss ginger and garlic into the pan. Stir for a few seconds until they smell amazing, then toss in the onion and cook a little longer.
05 -
Throw bell peppers and the cooked liver back in the pan. Pour in the sauce and let it simmer until thickened, then swirl in sesame oil before serving.
# Extra Information:
01 -
Snip out any visible veins for a better taste.
02 -
Gently rub marinade into the liver for an even coat.
03 -
Don’t forget to pour off extra marinade before you cook.