A quick and flavorful Chinese home-style dish featuring tender pork liver tossed with fragrant scallions. The liver is marinated in a savory mixture, then quickly stir-fried for a melt-in-your-mouth texture.
This classic dish showcases the delicate flavor of pork liver, balanced by aromatic scallions and a savory marinade. The key is not overcooking the liver—60 seconds of high heat is all it needs to stay juicy and tender.
Rinse the pork liver under cold water. Submerge in a bowl of salted water (about 1 teaspoon salt per cup water) and let soak for 60 minutes—this draws out any bitter flavors and blood. Drain and pat completely dry with paper towels. Cut into thin, even slices about 1/4 inch thick.
Place the sliced liver in a clean bowl. Add the minced ginger, shaoxing wine, cornstarch, sugar, and 1 teaspoon salt. Mix well until everything is evenly distributed. Set aside to marinate for 10 minutes while you prepare the scallions.
Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Carefully add the marinated liver in a single layer—work in batches if needed. Stir-fry for about 60 seconds until the outside is just cooked but the center still has a slight pink blush. Remove immediately to prevent overcooking.
Add the remaining tablespoon of oil to the wok. Toss in the scallion segments and stir for 10 seconds until fragrant. Return the liver to the pan, add soy sauce if using, and give everything a quick toss. Remove from heat immediately—the residual heat will finish cooking the liver perfectly. Serve right away over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
