Stir-Fried Pork Liver with Garlic Scapes
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.
Story
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.
Ingredients
pork liver
300g, sliced thin
garlic scapes
150g, cut into 3cm lengths
carrot
1 medium, julienned
green onions
3 stalks, chopped
garlic
4 cloves, minced
ginger
1 inch, minced
soy sauce
2 tablespoons
Shaoxing wine
1 tablespoon
rice vinegar
1 teaspoon
sugar
1/2 teaspoon
salt
to taste
vegetable oil
3 tablespoons
Instructions
1
Prep the 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.
2
Blanch the liver
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.
3
Stir-fry the vegetables
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.
4
Cook the liver
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.
5
Combine and serve
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.
