Advertisement
4
Easy
By Ken Hom
Published 1998
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