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Stir-Fried Pork Liver with Ginger
姜炒猪肝
姜炒猪肝
Serves
2
Time
31 min
For
First three weeks
Po Po sayswhy we make this
“Iron-rich and quick. In Chinese tradition liver is a blood-building food, eaten in the first weeks when nutrient density matters most. The Shaoxing version is slightly more aromatic; either way the speed is what makes it good.”
Ingredients · 材料
At SeeWoo · Wing Yip
200g
Pork liver 猪肝
fresh, sliced thin, soaked 15 min in cold water
30g
Old ginger 老姜
julienned
2 tbsp
Toasted sesame oil 麻油
1 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing, optional
1 tsp
Light soy sauce 生抽
1 stalk
Spring onions 葱
for garnish
pinch
Sea salt 盐
Method · 做法
1
Soak the sliced liver in cold water for 15 minutes. Drain and pat dry.
2
Heat sesame oil in a wok over high heat. Sweat the ginger for 1 minute.
3
Add the liver and stir-fry quickly: 60 to 90 seconds total. The slices should just turn from pink to pale brown. Overcooking is the cardinal sin and turns liver chalky.
4
Pour in Shaoxing (if using) and soy. Toss. Salt lightly.
5
Garnish with spring onion. Serve immediately with rice or congee.
Herbs & safety · 安全
Buy liver fresh that morning and use the same day. Limit to once a week if you also eat fortified prenatal vitamins (high cumulative vitamin A).
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.