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Stir-Fried Pork Liver

Tender Stir-Fried Pork Liver (Chao Zhu Gan) in 15 Minutes

Lin
A classic, savory Chinese homestyle stir-fry. By using a simple soaking method and a cornstarch velvet marinade, this recipe transforms pork liver into a melt-in-your-mouth, tender, and deeply comforting dish in just 15 minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
Soaking Time 30 minutes
Total Time 50 minutes
Course Main Course, Stir Fry
Cuisine Chinese
Servings 2 servings
Calories 245 kcal

Equipment

  • Non-stick skillet

Ingredients
  

Pork Liver

  • 5.3 oz pork liver choose a piece with a fine, smooth surface

Marinade

  • 1 tbsp cornstarch
  • 2 tsp Shaoxing wine
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1/8 tsp salt a small pinch

Aromatics & Stir-fry

  • 1 tbsp cooking oil neutral oil like canola
  • 3 cloves garlic sliced
  • 2 slices fresh ginger julienned
  • 1 stalk green garlic or leek cut diagonally into 2-inch pieces
  • 1 whole fresh chili pepper sliced, optional

Instructions
 

  • Slice the pork liver into thin, even slices (about 1/8-inch thick).
    Slice: Cut the pork liver into thin, even slices (about 1/8-inch thick).
  • Submerge the liver slices in a bowl of cold water. Soak for 30 minutes, massaging gently and changing the water 2 to 3 times until the water runs mostly clear to remove blood and impurities.
    Soak (The most important step): Submerge the liver slices in a bowl of cold water for 30 minutes. Gently massage the slices and change the water 2 to 3 times until the water runs mostly clear.
  • Squeeze out the excess water from the liver. In a clean bowl, mix the liver thoroughly with the cornstarch, Shaoxing wine, oyster sauce, light soy sauce, and salt. Marinate for 10 minutes.
    Dry & Marinate
  • Heat the cooking oil in a non-stick pan over medium-high heat. Add the ginger and garlic, sautéing for 30 seconds until fragrant.
    Aromatize the Oil: Heat the cooking oil in your non-stick pan over medium-high heat. Add the julienned ginger and sliced garlic. Sauté for about 30 seconds until highly fragrant.
  • Add the marinated pork liver to the pan. Spread it out quickly and stir-fry constantly for 2 to 3 minutes until the liver just changes color on the outside.
    Flash Fry the Liver: Add the marinated pork liver to the pan. Spread the slices out quickly so they cook evenly. Stir-fry constantly for 2 to 3 minutes.
  • Toss in the green garlic and chili pepper. Stir-fry for another 60 seconds until fragrant and evenly mixed. Serve immediately.
    Stir-Fried Pork Liver

Notes

Food Safety Reminder: Pork liver should be cooked to a safe internal temperature of 160°F (71°C) to prevent foodborne illness, while taking care not to overcook and dry out the meat.
Dietary Warning: Pork liver is exceptionally high in cholesterol. It is an excellent source of iron for those with anemia, but should be consumed in moderation by individuals with high blood pressure or high cholesterol.
Nutrition Disclaimer: Nutrition information is an estimate and provided for informational purposes only.
Keyword Authentic Chinese Food, Chao Zhu Gan, Chinese liver recipe, Stir-fried pork liver, tender pork liver