This recipe appears in:The Nasty Bits: On Not Overcooking Liver
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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- 2 tablespoons oyster sauce
- 1/2 teaspoon soy sauce
- 2 teaspoons Shaoxing rice wine
- 1 teaspoon cornstarch
- 3 tablespoons vegetable, canola, or peanut oil
- 10 ounces liver (poultry or pork), cut roughly into 2-inch segments
- 2 scallions, cut into 1-inch segments
- One 1-inch piece ginger, thinly sliced
- 1 medium onion, thinly sliced
Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.
Heat the oil in a wok over high heat until smoking. Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds. Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
Return wok to high heat. Add the scallions and ginger, and stir-fry until fragrant, about 30 seconds. Add the onions reduce heat to medium, and continue to stir-fry until the onions are soft and slightly caramelized, 5 to 7 minutes.
Return liver to wok and add sauce mixture. Stir-fry rapidly to prevent the cornstarch from clumping. Stir-fry the liver until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.