CHINESE STIR-FRY LIVER

Chinese Stir-Fry Liver

1 lb. Pork Liver - slice diagonally into small pieces
1.5 T. Light Soy sauce
1 T. Cornstarch
1 T. Cooking oil
1 large Onion - slice
Salt and Pepper
2 slices of Ginger - cut into strips
3 cloves Garlic - Minced
1/4 C. Water
1/2 t. Chili flakes
1 bunch Spring Onions
1 T. Sesame oil
1.5 T. Brown Sugar
1.5 T. Cornstarch
1/4 C. Water

1. Marinate liver in light soy sauce and cornstarch for 10 minutes.


2. Cut about 1.5 inches away from the root of the spring onions and discard the roots. Divide the onions into 2 by cutting in the middle of the bunch stalk. The soft part and the hard part (which has the whites), set aside.


3. In a small bowl, stir in and mix well the cornstarch and 1/4 C. water.


4. In medium heat, cook liver in batches so that the liver will not stick to each other. Brown one side of liver for about 3 minutes and then turn to the other side and cook for 3 minutes. DO NOT OVER COOK.


5. When done cooking the liver, set aside.


6. In the same saute pan at medium high heat. Stir in onions and ginger, and season with salt and pepper. When onion has softened add 1/4 C. water and chili flakes. Cook about 5 minutes. Add water when needed.


7. Stir the onions so that the browned juices of the cooked liver will coat the onions.


8. Add the hard part of the spring onions and sesame oil, stir. Cook for about 3 minutes. Add 1/4 C. water when needed.


9. Add the soft part of the spring onions and brown sugar, stir and cook for about 2 minutes. Add 3 T. water when needed.


10. Turn off heat and add the cooked pork liver and the cornstarch mix.


11. Stir well. The sauce should coat the cooked pork liver.