Beijing-Style Pork Liver Stir-Fry recipe - ingredients, nutrition and when to eat it
This Beijing-style dish pairs pork liver and vegetables quickly stir-fried over high heat in a soy-based sauce with rice.
This Beijing-style dish pairs pork liver and vegetables quickly stir-fried over high heat in a soy-based sauce with rice. The liver is tender and savory, the vegetables are crisp, and the sauce is salty. It makes a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Tips: Cut the pork liver into evenly sized slices so it cooks at the same rate.
Tips: Liver can turn dry if cooked too long, so slice it thinly and stir-fry it briefly over high heat.
Tips: Add the bok choy at the end to keep it crisp.
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Ingredients (1 serving)
- Pork liver — 120 g
- Bok choy — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 2 pc
- Ginger — 0.5 tsp
- Soy sauce — 1 Tbsp
- Shaoxing wine — 1 Tbsp
- Cornstarch — 1 tsp
- Cooking oil — 1 Tbsp
- Ground black pepper — 0.1 tsp
- Rice — 1 bowl