If you are squeamish, look away now.

Because today, I am cooking liver!

I love pig liver. I know it is not everyone’s cup of tea, but I really love it! 

I remember when I was still a school teacher, I would drop by this tze char stall after school to buy a packet of stir-fried pig liver and rice which would be my dinner. Yummy!

While I am liver-mad, the LAM will not go near any liver. So when I cook this dish, I will buy some beef and cook him a stir-fried beef dish. This makes life a lot easier since the rest of the ingredients are more or less the same. But that, my friends, is a story for another day.

Today it is all about pig liver

I actually cook this dish very often but I have never shared the recipe because I think the recipe is just too simple. 

But a friend asked me for this recipe a couple of days ago so I promised I would write a post on it, and well, here it is – all 4 steps of it!

😀

Liver cooks really quickly and also, it cannot be over cooked unless you like eating tough bits of what will taste like flavored cardboard. So the most important thing you have to do is to have all your ingredients cut and prepared well ahead.

Also, remember to make a slit in the liver and soak it in water to remove the blood before slicing.

Once your ingredients have been prepped, fry the ginger in a little vegetable oil. The sides of the ginger will start to change color and turn pale, and you should be able to smell the aroma of ginger cooking.

To this, add the stalks and thicker pieces of spring onion. Saute this for about 30 seconds.

Add the liver and stir. Also add the remaining spring onion and the sauce.

Once the surface of most the liver pieces has turned light brown, take this off the heat. The residual heat will continue to finish cooking the liver.

Serve immediately, with rice!

Stir-Fried Pig Liver With Ginger And Spring Onion

2016-03-09 15:52:26

Serves 4

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Ingredients

1. 250g pork liver
2. 1 pack spring onion, cut into 2 inch (5cm) lengths
3. 1 piece (about 5cm) ginger, skin removed and thinly sliced
4. 1 tablespoon (15ml) oyster sauce
5. 1 teaspoon (5ml) light soy sauce
6. 1/8 teaspoon ground white pepper

Instructions

1. Fry the ginger in a little vegetable oil. The sides of the ginger will start to change color and turn pale, and you should be able to smell the aroma of ginger cooking.
2. To this, add the stalks and thicker pieces of spring onion. Saute this for about 30 seconds.
3. Add the liver and stir. Also add the remaining spring onion and the sauce.
4. Once the surface of most the liver pieces has turned light brown, take this off the heat. The residual heat will continue to finish cooking the liver.
5. Serve immediately, with rice!

The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/