A quick and flavorful Chinese stir-fry featuring tender chicken livers tossed with aromatic green onions and crunchy peppers in a savory bean paste sauce. Perfect served over rice.
Chicken livers are a delicious and nutritious ingredient that cook up quickly. The key is not to overcook them—keep them slightly pink inside for the best texture. This dish brings bold flavors together in under half an hour.
Rinse the chicken livers under cold water and pat completely dry with paper towels. Slice the green onions and red chilies into thin pieces. Having everything ready before you start cooking is essential since this dish comes together quickly.
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the chicken livers and sweet bean paste. Stir-fry gently for about 2 minutes—the livers should change color but still feel slightly soft inside. Be careful not to break them apart with aggressive stirring.
Add the green onions and pour in the chicken broth. Season with cooking wine and salt. Let everything simmer together for 2-3 minutes, allowing the flavors to meld and the livers to finish cooking through.
Toss in the sliced red chilies and stir-fry for another minute until they soften slightly but still retain some crunch. The dish is ready when the livers are cooked through and the sauce has reduced slightly. Serve immediately 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.
