For those of us who grew up in or near a Chinatown, pig’s liver was more common than calves’ liver, which is what the wider American community ate. Pig’s liver was inexpensive and my mother used to pick it up for dinner on her way home. She would blanch the liver before stir-frying it, usually with whatever vegetable was fresh and in season at the same local corner Chinese grocery. I especially love the recipe in which she paired the liver with silk squash, a unique Chinese vegetable (which can be found in Chinese grocers) that tasted like a cross between a cucumber and a courgette. It was tender and sweet and provided a wonderful contrast to the liver in taste and texture.
Cut the liver into 5 cm (2 in) strips lengthways and then into thin slices about 3 mm (
Heat a wok or large frying pan over a high heat until it is hot. Add the groundnut oil and, when it is very hot and slightly smoking, toss in the garlic, ginger and onion and stir-fry for 2 minutes. Then dump in the silk squash and spring onions and stir-fry for 2 minutes. Pour in the soy sauces, oyster sauce and
© 1998 Ken Hom. All rights reserved.