Pork Liver Panfried with Chinese Chives

[helenjp]

Pork Liver Panfried with Chinese Chives

Serves 2 as Main Dish.

This recipe is from Yahoo Japan's Gourmet site...it outranks any of the other recipes for this dish that I have tried. It uses oyster sauce, which suits this dish perfectly.

This dish is originally Chinese, and can be cooked with almost any type of onion, but in Japan is always cooked with nira (Chinese chives)and sometimes other vegetables such as wedges of onion or beansprouts.

• 1 tsp cornstarch in a little water
  

Sauce

• 1 T sake
  
• 1-1/2 T soy sauce
  
• 1 T oyster sauce
  
• 2 T Japanese toasted sesame oil
  
• 1/2 packet (roughly 1 cup) beansprouts
  
• 1/2 bunch Chinese chives (nira)
  

Marinade

• 3 T soy sauce
  
• 1 T Chinese shaohsing rice wine or sake
  
• 1 tsp finely grated fresh ginger
  
• 1 tsp finely grated garlic
  
• milk
  
• 200 g sliced pork liver (roughly 1/2lb)
  

Put sliced liver to soak in milk for up to 30 minutes, drain and pat dry. Don't soak too long in milk - milk and meat together seem to go off very quickly!

Put Chinese rice wine, soy sauce, ginger, garlic for marinade in a bag with the sliced liver, and allow to marinate up to half a day.

Cut Chinese chives into 5cm (2") lengths, remove rootlets from beansprouts.

Remove liver from marinade and pat dry.

Put sesame oil in a heated frypan, add liver, brown both sides. Add sauce ingredients, and stir-fry.

Sprinkle over Chinese chives and other vegetables (large amounts added at once will release too much steam) and stir-fry.

Turn heat off, move ingredients to one side, and add water/cornflour in the empty space, while mixing through other ingredients. As soon as cornflour is clear and glossy, remove from heat and serve, spooning sauce over and adding a dash of red pepper or a few shreds of dried chile if desired.

Keywords: Main Dish, Intermediate, Pork, Japanese

( RG1088 )