Main Dishes

Chinese Quick-Fried Pork Liver


Quick-frying is a representative Chinese cuisine that is not easy for many western kitchens free of oil-smoke. Yet the cuisine creates a unique appetizing aroma and flavor for the dishes and is worth the effort! Quick-fried pork liver is a typical dish of this cuisine, since the liver is easy to get overcooked and tough, and only quick-frying can keep it tender and juicy. Vegetables used in this dish can also be other cucumber, carrot and sweet pepper.

8 oz. pork liver
2 oz. garlic bolt
3 oz. black agaric (fresh, or 1/4 oz. dried and soaked in cool water for at least 3 hours)
6 T. vegetable oil (actual consumption is 2 T.)
To taste salt
1/2 tsp. pepper powder
1 T. cornstarch
1/8 oz. scallion
1/8 oz. garlic
1/8 oz. ginger
1 tsp. soy sauce (dark)
2 tsp. cooking wine
Soak the pork liver in water with a little vinegar in advance for 2 hours, so as to remove the blood and poisonous substances in it. Thinly slice the liver (about 1/5” in thickness). Put together the liver with the pepper powder, 1/2 tsp. salt and 1 tsp. cornstarch and fully mix with hand. Leave the mixture for 5 minutes for pickling. Cut the garlic bolt into 1” pieces. Tear the black agaric into small pieces. Slice the scallion, garlic and ginger. Add the pickled liver to boiling water and quickly separate the slices with chopsticks. Blanch the liver over strong heat for 1~2 minutes, until it surface barely turns white. Mix the remaining cornstarch with 1 T. water. Add the dark soy sauce, cooking wine and some salt, and blend to make a flavoring sauce. Heat the oil in the pan and sauté the scallion, garlic and ginger to bring about their aromas. Add the garlic bolt and agaric, stir-fry for 2-3 minutes, until the garlic bolt is cooked i.e. turns to an emerald color. Turn to strong heat and add the pork liver. Add the sauce and briefly stir-fry for about 1 minute. Turn off the heat as soon as the ingredients are fully combined.


33% DV

51% DV

20% DV

3% DV

13% DV

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