A classic Chinese home-style dish featuring tender slices of pork liver quickly wok-fried with crisp garlic scapes and thin carrot ribbons. The liver is silky and full of flavor, balanced by the fresh, slightly sweet vegetables.
This dish is a beloved comfort food in Chinese households, where the key is cooking the liver just right—quick and hot so it stays tender inside while developing a slight caramelization on the outside. The garlic scapes add a fresh, mild allium flavor that pairs beautifully with the rich liver.
Slice the pork liver into thin, even strips about 3mm thick. Place in a bowl and toss with 1 tablespoon soy sauce and the Shaoxing wine. Let marinate for 10 minutes while you prepare the vegetables.
Bring a pot of water to a gentle simmer. Add the liver slices and cook for about 30 seconds until they turn just firm but still slightly pink inside. Drain immediately and rinse under cold water to stop the cooking. This step removes any bitterness and ensures tender results.
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil, then toss in the carrots and garlic scapes. Stir-fry for 1 minute until slightly softened but still crisp. Remove and set aside.
Add the remaining oil to the wok. Stir-fry the ginger and minced garlic for 15 seconds until fragrant. Add the parcooked liver and remaining soy sauce. Toss quickly over high heat for 1-2 minutes until the liver is heated through and nicely glazed.
Return the garlic scapes and carrots to the wok. Add the sugar and a pinch of rice vinegar. Toss everything together for 30 seconds. Season with salt to taste. Sprinkle with green onions and 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.
