Vibrant Pork Liver and Pepper Stir Fry

Get ready for a flavor-packed dish that lands on your table in under 15 minutes! This stir-fry is a fantastic introduction to cooking with pork liver, a true superfood celebrated for its rich reserves of iron, protein, and essential vitamins. Don’t be intimidated by the idea of cooking organ meat; this recipe is surprisingly simple, and the secret lies in a lightning-fast, high-heat cooking method that guarantees an incredibly tender, velvety texture. We’ll pair the savory liver with the sweet, crisp crunch of colorful bell peppers, all brought together in a light, glossy sauce. The result is a dish that is as beautiful to look at as it is delicious to eat. It’s the perfect, nourishing meal for a busy weeknight when you crave something special without spending hours in the kitchen. Before you fire up your wok, let’s gather our ingredients. The list is short and simple, and I’ll offer some easy-to-find alternatives for anything that might not be in your local supermarket. For the Stir Fry: Pork Liver: About ½ pound (225g), or one large piece. If you can’t find pork liver, calf’s liver is a wonderful substitute, and chicken livers will also work beautifully, though they will be smaller and cook even faster. Bell Peppers: 1 yellow and 1 green. The combination of colors is stunning, but feel free to use any color you have on hand, like red or orange. Garlic: 3-4 cloves, finely minced. Cooking Oil: 1-2 tablespoons. A neutral oil with a high smoke point like canola, grapeseed, or avocado oil is best. Cooking Wine: 1 tablespoon. This typically refers to Shaoxing wine, which adds a distinct, fragrant depth. If you can’t find it, a dry sherry is the best substitute. For an alcohol-free version, you can use chicken or vegetable broth with a…