Fiery Pork Liver with Aromatic Garlic Shoots

If you’re searching for a weeknight dinner that explodes with flavor but comes together in under 15 minutes, you’ve just found your new favorite recipe. This stir-fry is a masterclass in speed and taste, transforming humble pork liver into an incredibly tender, savory, and spicy delight. The magic lies in a classic stir-frying technique that creates a velvety texture on the liver while keeping it juicy inside. With a fiery kick from chopped chilies and the fresh, mild bite of garlic shoots, this dish is both deeply satisfying and wonderfully simple. Forget any past experiences with tough, overcooked liver; this method is foolproof and will show you just how delicious it can be.

Here is what you’ll need to create this fantastic dish. Don’t worry if you can’t find every single ingredient; I’ve included some easy-to-find substitutions that work beautifully.

Ingredients:

• Pork Liver: About 1/2 lb (or 250g), sliced thinly. Chicken livers are also a great substitute if you prefer.
• Garlic Shoots: 1 cup, chopped into 2-inch lengths. Garlic shoots are the green stems of the garlic plant and have a mild, sweet garlic flavor. If you can’t find them, you can easily substitute with the green parts of 4-5 scallions (spring onions) or even thinly sliced leeks.
• Chopped Chili Paste (Duo Jiao): 1 heaping tablespoon. This is a key ingredient that provides both heat and a tangy, savory flavor. It’s a fermented chili condiment you can find in most Asian markets. If unavailable, a good substitute is Sambal Oelek, or you can mix freshly minced red chili with a pinch of salt and a tiny splash of white vinegar.
• Ginger: 3-4 thin slices.
• Cornstarch: 1 tablespoon. This is our secret weapon for tender liver!
• Cooking Oil: 2 tablespoons (a neutral oil like canola, vegetable, or avocado oil is best).
• Salt: 1/2 teaspoon, or to taste.
• MSG (optional): 1/4 teaspoon. This enhances the savory flavor, but you can easily omit it or substitute it with a tiny pinch of sugar or a dash of chicken bouillon powder.

Now, let’s get cooking! This process moves very quickly, so make sure you have all your ingredients prepped and ready by the stove.

Instructions:

1. First, prepare the liver. Make sure it’s sliced into thin, uniform pieces. Give it a quick rinse under cold water and pat it completely dry with paper towels. In a small bowl, toss the liver slices with the cornstarch and the chopped chili paste until every piece is lightly coated. The cornstarch creates a protective barrier that locks in moisture and keeps the liver incredibly tender.

2. This is the kind of chopped chili paste I used, which brings a beautiful vibrant color and a tangy heat to the dish. Look for a brand that lists chili peppers and salt as primary ingredients.

3. Place a wok or a large skillet over high heat. Once it’s hot, add the cooking oil. Swirl to coat the surface, and then add the ginger slices. Stir-fry for about 30 seconds until they release their wonderful aroma.

4. Add the chopped garlic shoots to the wok. I like mine to be tender-crisp, so I give them a head start to soften up a bit before adding the liver.

5. Stir-fry the garlic shoots for about 2 minutes. Now, push them to the sides of the wok to create a space in the center. Add the marinated liver in a single layer. Let it sear for about a minute without moving to get a nice color.

6. Begin to stir-fry, tossing the liver quickly until it changes color on all sides. This should only take another 1-2 minutes. The key to tender liver is to cook it fast and avoid overcooking. Add the salt and MSG (if using), give everything one final toss to combine, and remove from the heat immediately.

7. And just like that, it’s ready to be plated!

I just made this again last night, and I was reminded of how something so simple can be so incredibly delicious. The liver, protected by its thin cornstarch coating, was succulent and almost melted in my mouth. The spicy, tangy notes from the chili paste were perfectly balanced by the sweet, aromatic flavor of the garlic shoots. Served over a bowl of hot steamed rice, it’s a complete and utterly satisfying meal that feels like it should have taken far more effort than it did. This recipe is a perfect example of how amazing and approachable stir-frying can be. I truly hope you give it a try and discover a new love for cooking liver. Let me know what you think in the comments below