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

Cut the liver into 5 cm (2 in) strips lengthways and then into thin slices about 3 mm (⅛ in) thick. Blanch the liver in a pot of boiling water for 1 minute, remove to a colander and refresh with cold water to stop it from cooking further. Blot the liver pieces dry. Mix the light soy sauce, 2 teaspoons of rice wine, sugar, salt, pepper and potato flour, and stir in the liver.

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 1 tablespoon of rice wine and add the sugar. Cook for 1 minute. Drizzle in the stock and continue to cook for another 2 minutes. Add the liver and cook for a further 2 minutes. Finally, stir in the sesame oil and give the mixture several good stirs. Transfer the contents of the wok to a platter and serve at once.