Liver & Chive Stir-fry

Liver & Chive Stir-fry

This liver and chive stir-fry is a household favorite. The sauce is delicious. Adding katakuriko mixed with water at the very end creates a thick and rich sauce.

Ingredients: 4 servings

Pork liver
200 g
Bean sprouts
1 bag
Chinese garlic chives
1/2 bunch
★Soy sauce
1 teaspoon
1 tablespoon
★Grated ginger
1 teaspoon
★Grated garlic
1 teaspoon
☆Soy sauce
2 tablespoons
1 tablespoon
☆Oyster sauce
1 tablespoon
1 teaspoon
☆ Chinese soup stock
1 teaspoon
2 tablespoons
Salt and pepper
to taste
Vegetable oil
as needed


1. Thinly slice the liver and soak in water for 20 minutes. Drain and marinate in the ★ ingredients for 15 minutes.
2. Remove the beans from the bean sprouts. Cut the chives into 5cm long pieces. Cut the carrot into 5 cm strips, then julienne.
3. Coat the liver from Step 1 with katakuriko and pan-fry in a good amount of oil.
4. Heat oil in a frying pan and stir-fry the carrot, bean sprouts, and chives. Add the liver and then the ☆ ingredients. Mix together and then season with salt and pepper.
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Story Behind this Recipe

I have been making this liver and chive stir-fry for a long time.