Stir Fry Liver with Spring Onions & Ginger
November 23, 2007 – 2:53 pm by wiffyThis is one of my favorite Chinese dishes. My family knew about this dish and will always order it at Crystal Jade (where is always served in a clay pot) although it’s not on their menu. Later, I found out that this “secret” dish at Crystal Jade is not all that low profile after all. Once, when I ate with mp & shin, they wanted to order this dish too even though it’s not on the menu… kekeke… so, so much for being secret. Maybe it’s also relished for being a dish you can order only if you know it? I haven’t checked but maybe Crystal Jade have started listing this dish in their menu coz it’s been a loooong time.
This dish is supposedly beneficial to ladies especially after that time of the month. It’s definitely much cheaper to cook this at home instead of eating at restaurants. Boon, ever the home food critic, say it’s nice! (as if his review isn’t biased 
)
Stir Fry Liver with Spring Onions & Ginger (姜葱猪肝)
Ingredients
(Serves 2)
225g pig’s liver, cut to small thin slices
1 tbsp light soy sauce
1 tbsp cornflour
1 1/2 tbsp olive oil
3 stalks spring onions, cut to 2 inch lengh
8 slices ginger, cut to thin strips
1/2 tbsp chopped garlic
a few onion rings of a large onion
Seasonings
1 tsp brown sugar
1 tbsp chinese cooking wine
1/2 tbsp sesame oil
Cornflour Paste
1/2 tbsp cornflour with 3 tbsp stock or water (stir evenly)
Directions
1. Coat liver slices evenly with 1 tbsp of cornflour and 1 tbsp of light soy sauce in a bowl. Leave for 10 minutes.
2. Heat 1 tbsp olive oil in wok.
3. Place liver slices in small batches on heated oil. Separate with turner so that they don’t stick to one another. Cook on one side first.
4. Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
5. Remove cooked liver from wok and place on a dish. Set aside.
6. Add 1/2 tbsp olive oil to the remaining oil in the wok and stir fry garlic, ginger and the thicker spring onion stalks till garlic and ginger are slightly browned.
7. Add the remaining spring onions, onion rings and seasonings. Stir fry for a few minutes till fragrant.
8. Pour the cornflour paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
9. Once the sauce thickens, off fire. Add the previously cooked liver slices back to wok and stir evenly till liver are coated in sauce. Serve.
Tags: ginger, liver, spring onions
Posted in Chinese, Illustrated Recipes, Stir Fry
5 Responses to “Stir Fry Liver with Spring Onions & Ginger”
I like your version with addition of spring onions and onions. I shld try out your version. Mine is just simply stir fry with ginger and dark soy sauce.
By didally on Nov 23, 2007
I really love coming your websites and so does my students… Just a suggestion. You can try Marinate and stir-fry those liver with Light soya sauce and sesame oil instead of using olive or normal cooking oil it taste so much better!
Ginger can be use instead of spring onion too!
Love
F3L
By Felicia on May 13, 2008
Hee I did use light soy sauce, sesame oil and ginger as described in my recipe, I agree they are very important ingredients in this dish
By wiffy on May 14, 2008
Love liver and onions. Kudos for featuring a liver dish.
By [eatingclub vancouver] js on Jun 19, 2008