Beijing-Style Stir-Fried Liver recipe - ingredients, nutrition and when to eat it
Beijing-style stir-fried liver is a Chinese dish made by stir-frying pork liver with garlic and coating it in a glossy starch-thickened sauce.
Beijing-style stir-fried liver is a Chinese dish made by stir-frying pork liver with garlic and coating it in a glossy starch-thickened sauce. The chewy, savory liver pairs with the salty sauce, making it a tasty side for rice or a snack with drinks.
Chinese · 20 minutes to cook
Nutrition (per 232.7g serving): 273.3 kcal · protein 9.3g · carbohydrate 14.2g · fat 19.5g · sodium 1583mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Liver can turn dry if you cook it too long, so add the sauce as soon as it’s cooked through and finish the dish.
Tips: Stir the cornstarch slurry again just before adding it so the sauce thickens evenly.
Tips: Cook the liver thoroughly all the way through, and serve it with rice or steamed flower rolls for a satisfying meal.
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Ingredients (1 serving)
- Pork liver — 120 g
- Garlic — 3 pc
- Green onions — 0.3 stalk
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Cornstarch — 1 tsp
- Cooking oil — 1 Tbsp
- Water — 3 Tbsp
- Ginger — 0.5 tsp
- Sugar — 0.5 tsp
- Ground black pepper — 0.1 tsp