Sunday, August 3, 2014

Pork, Liver and Celery Stirfry

This week has indeed been busy, and I mean even the nights!  We're usually home for dinner but for some reason or another, this week found us having dinner out... for meetings or with friends.  Tonight is actually the first night this week that I cooked dinner!  And it's the weekend already!

This dish is a request from hubby.  It seems we had been having chicken more often than usual so he was missing pork a bit.  He specifically asked for stir fried pork with celery, but when we found really fresh pork liver, he asked if we could have some in the stirfry too.  My reply?  Of course!  I may not be a fan of liver but I do like its flavor (it's the texture that puts me off)

It's quite easy to make, too!

2 small pork tenderloin pieces (about 600 grams total)
150 grams pork liver
about 4 to 5 large stalks of celery, sliced diagonally
4 slices of ginger
1 small onion, sliced
1 clove garlic, minced
1 to 2 tablespoons soy sauce
1 tablespoon oyster sauce
cornstarch slurry

Slice the tenderloin into thin strips then marinate in a tablespoon of soy sauce and some black pepper for about 10 to 15 minutes.  Meanwhile slice the liver into triangles (this is "traditional" shape that I grew up with) and marinate in a teaspoon of soy sauce for 5 to 10 minutes.

Heat a wok until almost smoking and throw in the ginger.  After a couple of seconds add the liver and flash fry a few seconds only.  Remove the liver from the wok.  Saute the onion and garlic.  Add the celery and the pork tenderloin.  Season with another tablespoon of soy sauce (or as preferred) and oyster sauce.  Stir fry until pork is cooked.  Add the liver back to the pan and stir fry another couple of seconds.  Thicken the sauce with cornstarch slurry.

It was perfect on top of rice, on this rainy evening!

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