Pork Liver Stir Fry (炒猪肝)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork liver stir-fried with ginger, garlic, and onions in a rich brown sauce with oyster and soy. The liver becomes silky and juicy when cooked quickly, paired with crisp vegetables. An affordable, satisfying Chinese homestyle dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz (340 g) pork liver (, sliced into 1/4” (1/2 cm) thick pieces (*Footnote 1))
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 1/2 teaspoon salt
- 1 1/2 teaspoons cornstarch ((*Footnote 2))
- 1/4 cup chicken broth
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 2 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon peanut oil
- 1 tablespoon minced ginger
- 1/2 onion (, sliced into bite-size pieces)
- 8 stalks (2 oz / 60 g) garlic chives (, cut to 2” pieces (or 4 green onions))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 786mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 30mg
- Iron
- 20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.