Stir-Fried Liver and Onions with Oyster Sauce Recipe

Stir-Fried Liver and Onions with Oyster Sauce
You can also make a spicy version of this dish, pictured above. Chichi Wang

Recipe Facts

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

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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


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

  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. 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. 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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Nutrition Facts (per serving)
232 Calories
13g Fat
8g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 232
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 251mg 84%
Sodium 320mg 14%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 19g
Vitamin C 20mg 98%
Calcium 21mg 2%
Iron 13mg 72%
Potassium 187mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)