Spicy Duck Liver Stir-fry Recipe

Made with duck livers and wood ears, this is a quick and easy stir fry recipe for busy weeknights. And the popularity has never faded.

Pot, wok, bowl, plate.

7 oz./ 200 g duck livers, cut into chunks

3 pieces dried wood ears

1/2 bunch scallion, cut julienne

3 slices ginger, peeled

1 tbsp.ground black pepper

1 tbsp.chicken essence

1 tsp.salt, or to taste

1 tbsp.chili paste

1 tbsp.Chinese rice wine, or dry sherry

2 tbsps.vegetable oil for stir-frying

1 tbsp.cornstarch, mixed with 4 tbsps.water in a bowl

1. Soak the dried wood ears in warm water for 20 minutes before use, then cut into pieces.

2. Bring a large pot of water to a boil, add in the duck livers, cook them over medium heat until half way cooked, about 1 minute (P1). Drain well and set aside.

P1

3. Place a wok over high heat, add 2 tbsps.vegetable oil and drizzle to coat both the sides and the bottom of the wok, saute scallion, ginger until aromatic, about 20 seconds, then add duck livers and wood ears back and cook, stirring and tossing, sprinkle 1 tbsp.rice wine over them as you stir fry, pour into 1/2 cup water and keep on a steady simmer over medium heat (P2).

P2

4. Stir in 1 tbsp.chicken essence and 1 tbsp.ground black pepper when the duck livers are almost cooked, taste and adjust seasoning as desired.

5. Give the cornstarch water mixture a quick stir, then swirl into the wok in which it was cooked, stir to thicken.

6. Just before serving, sprinkle with a dash of chili paste, then serve on a plate (P3).

P3