Liver and Garlic Shoot Stir-Fry

Liver and Garlic Shoot Stir-Fry

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.

Ingredients: 2 servings

Pork liver
about 200 g
Garlic shoots
1 bunch / bag
Bean sprouts
about 200 g
as needed
Fish sauce
1 tablespoon
1 tablespoon
Soy sauce
1 teaspoon
as much as you like (5-6 cloves)
Red chili peppers
to your liking (2-3)
1 teaspoon
as needed


1. 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.
2. 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.
3. 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.
4. Enjoy while it's still hot!

Story Behind this Recipe

The key is the crunchy texture, so I substituted Chinese chives with something crunchy.