Wok Style Liver
Elevate your weeknight dinner routine with this vibrant and flavor-packed Wok Style Liver recipe! Perfectly tender slices of beef or chicken liver are marinated in soy sauce and cornstarch, then stir-fried to savory perfection in a smoky wok. Crisp bell peppers, onions, and a fragrant blend of ginger and garlic add layers of freshness and texture, while a rich sauce featuring oyster sauce, dark soy, and a touch of sugar ties it all together with a glossy, umami-forward finish. Ready in just 25 minutes, this dish is a quick and nutritious option that pairs beautifully with steamed rice or noodles. Impress your family with this Asian-inspired comfort food that's both nutrient-rich and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams Liver (beef or chicken)
- 1 tablespoon Cornstarch
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Cooking oil (e.g., vegetable, peanut, or sesame oil)
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Onion, sliced
- 2 stalks Scallions, chopped
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Thoroughly clean the liver under cold running water and trim off any connective tissue or tough bits. Slice it into thin, bite-sized strips.
In a small bowl, combine the liver slices with cornstarch and 1 tablespoon of soy sauce. Mix well and let marinate for 10 minutes.
While the liver marinates, prepare the sauce by mixing together the remaining soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, and water in a small bowl. Set aside.
Preheat a wok over high heat. Once hot, add 1 tablespoon of cooking oil. Swirl the wok to coat the surface with oil.
Add the marinated liver slices to the wok in small batches (avoid overcrowding). Stir-fry for 2-3 minutes until just browned but not fully cooked. Remove the liver from the wok and set aside.
Wipe the wok clean with a paper towel. Add the remaining tablespoon of oil and heat it over medium-high heat.
Add the minced ginger and garlic to the wok and stir-fry for 30 seconds until fragrant.
Add the sliced red and green bell peppers and onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp.
Return the partially cooked liver to the wok along with the chopped scallions.
Pour the prepared sauce over the liver and vegetables. Mix everything together and stir-fry for another 2-3 minutes until the liver is fully cooked and the sauce has thickened slightly.
Season with salt and ground black pepper to taste.
Serve the Wok Style Liver hot with steamed rice or noodles.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 46 mg | 4% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
