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The Nasty Bits

Stir-Fried Liver and Onions with Oyster Sauce

Stir-Fried Liver and Onions with Oyster Sauce

You can also make a spicy version of this dish, pictured above. [Photograph: Chichi Wang]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Stir-Fried Liver and Onions with Oyster Sauce

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About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:50 minutes
Special equipment:wok
This recipe appears in: The Nasty Bits: On Not Overcooking Liver

Ingredients

  • 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

Procedures

  1. 1

    Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

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