Stir-fry Liver with Scallions & Wolfberries
Ingredients
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320 g pork liver (thinly sliced)
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10 g wolfberries
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4 stalks scallions (cut into 2 inches long)
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2 tbsp plain flour
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2 tbsp cooking wine
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1 1/2 tsp chicken powder
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2 tbsp Ginger juice
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1 tsp dark soy sauce
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1 tsp light soy sauce
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2 tbsp rice wine
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1 tbsp Cornstarch
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1 tbsp sesame oil
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1/2 tbsp garlic (minced)
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1 tbsp ginger (minced)
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1 knob fresh ginger (thinly sliced, for garnishing)
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Slice pork liver thinly, set aside
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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.
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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.
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With some oil in the pan, pan-fry the sliced ginger till golden brown and crispy, dish up and set aside.
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In the same pan, sauté minced ginger & garlic till fragrant.
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Add in pork liver and wolfberries give it a quick stir fry to prevent overcooking.
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Pour in rice wine, quick mix.
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Add in scallions, mix well and dish up.
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Garnish with pan-fried sliced ginger & serve hot!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.