It's not 'Leba-nira' (liver and Chinese chive stir-fry). It's 'Leba-nin' (liver and garlic shoot stir-fry). Chinese chives don't have that much texture, so I used crunchy garlic shoots instead. It goes well with rice and sake.
Cut the liver into bite-sized pieces, and soak for at least 30 minutes in milk. Wash off the milk, pat dry, then dredge in katakuriko.
Fry the minced garlic, and red chili peppers in a frying pan. When they start popping, add the liver, and stir-fry until browned. Add the garlic shoots, which were cut into your desired lengths, and cook through.
Add the bean sprouts. When briefly cooked, add the fish sauce, sake, soy sauce, and doubanjiang. When cooked through, thicken the sauce with katakuriko slurry, and done.
Enjoy while it's still hot!
Story Behind this Recipe
The key is the crunchy texture, so I substituted Chinese chives with something crunchy.
You can swirl in sesame oil at the end. You can either put a lot of garlic or omit it. You don't have to add doubanjiang.