Spicy Stir-Fried Liver and Onions Recipe

Chichi Wang

Recipe Facts

Active: 20 mins
Total: 50 mins
Serves: 4 servings

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  • 4 tablespoons oil, divided
  • 10 ounces pork or poultry liver, roughly chopped
  • 2 scallions, cut into 1-inch segments
  • one 1-inch piece ginger, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 dozen dried red chilis
  • 1 tablespoon Sichuan peppercorns
  • 2 tablespoons Sichuan bean paste


  1. Heat 3 tablespoons 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.

  2. 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.

  3. Push the onions to one side of the wok. Add one more tablespoon of oil to the wok. Add the chilis and the Sichuan peppercorns stir-fry until fragrant, about 20 seconds. Add the fermented bean paste and stir-fry for a few seconds longer.

  4. Add the liver back to the wok. Stir-fry the liver over medium heat until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.

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