Pork Liver Stir Fry
With cucumber and ear wood mushroom
Substitute the pork liver with pork loin or mix them to adjust with your preference
Ingredients
-
90 grams Pork liver
-
100 grams Bamboo shoots
-
10 grams Wood ear mushrooms
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100 grams Cucumber
-
1/2 inch Ginger
-
1/2 teaspoon Salt
-
2 Scallions
-
3 tablespoons Vegetable oil
-
MARINADE
-
2 tablespoons Soy sauce
-
2 tablespoons Rice wine
-
2 teaspoons Cornstarch
-
1/2 teaspoon Black pepper
-
1/2 teaspoon Sugar
-
1/2 teaspoon Salt
-
2 teaspoons Sesame oil
Directions
For some people, offal is hard thing to resist. From tripe, liver, kidney and intestine are some of the most favorite offal. This cooking recipe offer you an exciting way to serve a tasty stir fried pork liver at your kitchen. Either you are an offal lover or not, this cooking recipe is worth to try.
Wash and soak wood ear mushrooms in warm water for 1/2 hour or until fully swollen.
Then remove any woody anchor points and tear large leaves to about 3/4 inch on a side.
Wash the pork liver and slice into square shapes with your preferred size.
Bring water to boil in a pot. Put the sliced liver in and bring back to a boil as quickly as possible.
Remove the liver from heat and quench in cold water. Drain them well.
In a large bowl, mix well all the marinade ingredients. Toss the sliced liver in and massage them to let absorb.
Marinade them for at least 20 minutes and turning them a couple of times.
While marinade the liver, wash and slice thinly the cucumber on a diagonal.
Slice the scallions and ginger thinly.
Heat the vegetable oil in a frying pan over the medium-high heat. Once heated, stir in ear wood mushroom, then pour in the rice wine.
Continue cook and stirring continuously. Stir in the cucumbers and season with salt, cook for 30 seconds.
Remove from the heat and set aside. Important not to overcook the cucumbers and remain some crunch on the cucumbers.
In another frying pan, heat the oil over high temperature. Stir in the mixture of ginger and scallions, then stir in the pork liver for about 1 minute.
Add in the cucumber mix and stir until all mixed well together. Remove from the heat and serve on the plate while it's hot.
Ingredients
| 90 grams Pork liver | |
| 100 grams Bamboo shoots | |
| 10 grams Wood ear mushrooms | |
| 100 grams Cucumber | |
| 1/2 inch Ginger | |
| 1/2 teaspoon Salt | |
| 2 Scallions | |
| 3 tablespoons Vegetable oil | |
MARINADE |
|
| 2 tablespoons Soy sauce | |
| 2 tablespoons Rice wine | |
| 2 teaspoons Cornstarch | |
| 1/2 teaspoon Black pepper | |
| 1/2 teaspoon Sugar | |
| 1/2 teaspoon Salt | |
| 2 teaspoons Sesame oil | |
