Stir Fried Liver & Onions with Oyster Sauce
Stir Fried Liver & Onions with Oyster Sauce
INGREDIENTS
Beef Liver 10 oz.
Oyster sauce 2 tbsp
Soy sauce ½ tsp
Shaoxing rice wine 2 tsp
Cornstarch 1 tsp
Peanut oil 3 tbsp
Green onions, cut into 1-inch segments 2 scallions
Ginger, thinly sliced 1 inch piece
Medium white onion, thinly sliced 1 onion
LET'S GET COOKING!
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.