Stir-Fried Liver and Onions with Oyster Sauce Recipe

Name: Stir-Fried Liver and Onions with Oyster Sauce Recipe
Total time: 50 min
Ingredients: 2 tablespoons oyster sauce; 1/2 teaspoon soy sauce; 2 teaspoons Shaoxing rice wine; 1 teaspoon cornstarch; 3 tablespoons vegetable, canola, or peanut oil; 10 ounces liver (poultry or pork), cut roughly into 2-inch segments; 2 scallions, cut into 1-inch segments; One 1-inch piece ginger, thinly sliced; 1 medium onion, thinly sliced

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Total: 50 minutes

Servings: 4

Cost: $2.37 /serving

Author : Chichi Wang

liver oyster sauce the nasty bits

Stir-Fried Liver and Onions with Oyster Sauce Recipe

Ingredients

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2 tablespoons oyster sauce1/2 teaspoon soy sauce2 teaspoons Shaoxing rice wine1 teaspoon cornstarch3 tablespoons vegetable, canola, or peanut oil10 ounces liver (poultry or pork), cut roughly into 2-inch segments2 scallions, cut into 1-inch segmentsOne 1-inch piece ginger, thinly sliced1 medium onion, thinly sliced

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Instructions

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Step 1

Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.

Step 2

Heat the oil in a wok over high heat until smoking. Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds. Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.

Step 3

Return wok to high heat. Add the scallions and ginger, and stir-fry until fragrant, about 30 seconds. Add the onions reduce heat to medium, and continue to stir-fry until the onions are soft and slightly caramelized, 5 to 7 minutes.

Step 4

Return liver to wok and add sauce mixture. Stir-fry rapidly to prevent the cornstarch from clumping. Stir-fry the liver until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.