Stir-fry Liver with Scallions & Wolfberries

Ingredients

• 320 g pork liver (thinly sliced)
• 10 g wolfberries
• 4 stalks scallions (cut into 2 inches long)
• 2 tbsp plain flour
• 2 tbsp cooking wine
• 1 1/2 tsp chicken powder
• 2 tbsp Ginger juice
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 2 tbsp rice wine
• 1 tbsp Cornstarch
• 1 tbsp sesame oil
• 1/2 tbsp garlic (minced)
• 1 tbsp ginger (minced)
• 1 knob fresh ginger (thinly sliced, for garnishing)

Steps

1. Slice pork liver thinly, set aside
2. In a bowl, toss in plain flour and rub gently on the liver to remove blood and impurities. Add in cooking wine. Give it a good mix and let it sit for 5 minutes before giving it a good rinse. Set aside.
3. Season pork liver with salt, pepper, ginger juice, chicken powder, dark soy sauce & light soy sauce, cornstarch and sesame oil, mix well and set aside.
4. With some oil in the pan, pan-fry the sliced ginger till golden brown and crispy, dish up and set aside.
5. In the same pan, sauté minced ginger & garlic till fragrant.
6. Add in pork liver and wolfberries give it a quick stir fry to prevent overcooking.
7. Pour in rice wine, quick mix.
8. Add in scallions, mix well and dish up.
9. Garnish with pan-fried sliced ginger & serve hot!