Recipe Categories
Meat 
Misc. Pork
Liver & Whole Hogs

Granny's Japanese Liver

Sauce
1 T sake
1-1/2 T soy sauce
1 T oyster sauce
2 T Japanese toasted sesame oil
1/2  packet (roughly 1 cup) beansprouts
1/2  bunch Chinese chives (nira)
Marinade
3 T soy sauce
1 T Chinese shaohsing rice wine or sake
1 tsp finely grated fresh ginger
1 tsp finely grated garlic
  milk
200 g sliced pork liver (roughly 1/2lb)

Put sliced liver to soak in milk for up to 30 minutes, drain and pat dry. Don't soak too long in milk - milk and meat together seem to go off very quickly!

Put Chinese rice wine, soy sauce, ginger, garlic for marinade in a bag with the sliced liver, and allow to marinate up to half a day.

Cut Chinese chives into 5cm (2") lengths, remove rootlets from beansprouts.

Remove liver from marinade and pat dry.

Put sesame oil in a heated frypan, add liver, brown both sides. Add sauce ingredients, and stir-fry.

Sprinkle over Chinese chives and other vegetables (large amounts added at once will release too much steam) and stir-fry.

Turn heat off, move ingredients to one side, and add water/cornflour in the empty space, while mixing through other ingredients. As soon as cornflour is clear and glossy, remove from heat and serve, spooning sauce over and adding a dash of red pepper or a few shreds of dried chile if desired.