Ingredients (Serves 2)
- 225g pig’s liver, cut to small thin slices
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 1/2 tbsp olive oil
- 3 stalks spring onions, cut to 2 inch lengh
- 8 slices ginger, cut to thin strips
- 1/2 tbsp chopped garlic
- a few onion rings of a large onion
Seasonings
- 1 tsp brown sugar
- 1 tbsp chinese cooking wine
- 1/2 tbsp sesame oil
- cornflour paste (1/2 tbsp cornflour with 3 tbsp stock or water, stir evenly)
Directions
1. Coat liver slices evenly with 1 tbsp of cornflour and 1 tbsp of light soy sauce in a bowl. Leave for 10 minutes.
2. Heat 1 tbsp olive oil in wok.
3. Place liver slices in small batches on heated oil. Separate with turner so that they don’t stick to one another. Cook on one side first.
4. Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
5. Remove cooked liver from wok and place on a dish. Set aside.
6. Add 1/2 tbsp olive oil to the remaining oil in the wok and stir fry garlic, ginger and the thicker spring onion stalks till garlic and ginger are slightly browned.
7. Add the remaining spring onions, onion rings and seasonings. Stir fry for a few minutes till fragrant.
8. Pour the cornflour paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
9. Once the sauce thickens, off fire. Add the previously cooked liver slices back to wok and stir evenly till liver are coated in sauce. Serve.
