Name: Meaty Stir-fried Pig’s Liver
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tablespoons light soy sauce; 2 teaspoons potato flour or cornflour; 450 g (1 lb) silk squash, courgettes or cucumber, peeled and roll-cut; 3 tablespoons finely chopped spring onions; ¼ teaspoon freshly ground black pepper; 4 tablespoons peanut oil; 4 tablespoons Chinese Chicken Stock or store-bought fresh stock; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; ½ teaspoon salt; 2 teaspoons plus 1 tablespoon Shaoxing rice wine or dry sherry; 85 g (3 oz) chopped red onion; 1 tablespoon dark soy sauce; 2 tablespoons coarsely chopped garlic; 2 teaspoons toasted sesame oil; 1 tablespoon finely chopped fresh ginger; 450 g (1 lb) pig’s liver; 1 teaspoon sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

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