Saturday, September 20, 2008

Stir-fried Pig’s Liver

200g pig’s liver
50g old ginger, sliced
1 tbsp sesame oil
1 tbsp oil
2 stalks spring onion, cut into 4cm sections
100ml water

Marinade (A)

½ tsp salt
½ tsp sugar
1 tbsp ginger juice
½ tsp sesame oil

Sauce (B)

1 tbsp light soy sauce
1 tsp Chinese rice wine
¼ tsp salt
½ tsp sugar
¼ freshly ground black peppercorns

Wash and slice liver into thick slices. Season with marinade (A) and leave aside.

Heat oil and sesame oil in a wok. Fry ginger until fragrant. Add water and stir in combined sauce (B). Cook for 2-3 minutes.

Add marinated liver and stir-fry briskly for about a minute or until liver is cooked through. Splash in a little extra rice wine, then dish out, garnish with spring onion and serve immediately.

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