Carrot Cucumber with Pork Liver Stir-fry Recipe

This simple pork liver recipe really brings out the natural goodness of the pork liver. A few hours in the marinade, these livers are ready for cook. It is easy to learn, and only takes seconds to do.

Non-stick skillet, bowl, serving plate.

1/2 pork liver(about 9oz.)

1/3 cucumber, cut julienne

1/3 carrot, cut julienne

1 bunch scallion, chopped fine

3 slices fresh ginger

2 garlic cloves, sliced(P1)

2 tbsps.vegetable oil

2 cups water

P1

1 tbsp.soy sauce,low-sodium

1 tbsp.Shao-Hsing rice wine or dry sherry

1 tsp.rice vinegar

Salt and MSG to taste

1. Rinse the pork liver through running water, then add 2 cups water and 1 tsp.rice vinegar in a bowl, soak about 2 hours before cooking.

2. Drain pork liver well and pat dry, then cut into thin strips and combine with 1 tbsp.soy sauce and 1 tbsp.cooking wine in a mixing bowl, let marinate for 20 minutes (P2).

P2

3. Place a large non-stick skillet on medium high heat, add 2 tbsps.vegetable oil and swirl to coat the surface, when the oil is hot, saute the scallion, ginger and garlic cloves for 20 seconds, or until aromatic.

4. Add the carrot back into the wok in question, cook until soften, then the pork liver, turn heat to high, continue to cook for another 3 minutes.

5. At the last minute of cooking, add cucumber, stir fry for 30 seconds, taste and season with salt and MSG as desired.

6. Remove to a serving plate and serve hot (P3).

P3

1. At step 1, rice vinegar can enhance the flavor of pork liver, as well as tastes tender.