Stir-Fried Liver and Onions with Oyster Sauce Recipe

Updated March 26, 2019

Recipe Details

Active 20 mins

Total 50 mins

Serves 4 servings

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Ingredients

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

wok

Nutrition Facts
Servings: 4
Amount per serving
Calories	232
% Daily Value*
Total Fat 13g	17%
Saturated Fat 3g	14%
Cholesterol 251mg	84%
Sodium 320mg	14%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 19g
Vitamin C 20mg	98%
Calcium 21mg	2%
Iron 13mg	72%
Potassium 187mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.