Scallion Stir-Fried Pork Liver

Name: Scallion Stir-Fried Pork Liver
Total time: 1 h 20 min
Ingredients: 300g, thinly sliced pork liver; 4 stalks, cut into 2-inch segments scallions; 1 tablespoon, finely minced ginger; 2 tablespoons shaoxing wine; 1 tablespoon cornstarch; 1/2 teaspoon sugar; 1 teaspoon, plus more for soaking salt; 3 tablespoons vegetable oil; 1 tablespoon (optional) light soy sauce

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.

1h 20m

Medium

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Story

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.

Ingredients

pork liver 300g, thinly sliced

scallions 4 stalks, cut into 2-inch segments

ginger 1 tablespoon, finely minced

shaoxing wine 2 tablespoons

cornstarch 1 tablespoon

sugar 1/2 teaspoon

salt 1 teaspoon, plus more for soaking

vegetable oil 3 tablespoons

light soy sauce 1 tablespoon (optional)

Instructions

Soak and prep the liver

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.

Marinate the liver

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.

Stir-fry until just cooked

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 scallions and finish

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.