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 tiny splash of rice vinegar.
• Light Soy Sauce: 2 tablespoons. This is for savory flavor, not dark color. Tamari is a great gluten-free alternative.
• Salt: ¼ teaspoon, or to taste.
• Cornstarch Slurry: 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water. This is a classic stir-fry technique used to slightly thicken the sauce at the end, giving it a beautiful, glossy finish that coats every ingredient.

Now for the fun part! The key here is to have all your ingredients prepped and ready to go before you even turn on the stove, as the cooking process is incredibly fast.

1. First, prepare the liver. Rinse it under cold water and pat it dry. Slice it into thin, uniform pieces, about ⅛-inch thick. This ensures it cooks quickly and evenly.
2. Finely mince your garlic cloves.
3. Wash the bell peppers, remove the seeds and stems, and slice them into thin strips.
4. Place a wok or a large skillet over high heat. Once it’s very hot, add the cooking oil. Swirl to coat the surface, then add the sliced pork liver. Stir-fry for about 60-90 seconds, just until the liver loses its pink, raw color. It’s crucial not to overcook it at this stage. Immediately remove the liver from the wok and set it aside on a plate.
5. In the same wok, add the sliced bell peppers. Stir-fry for 1-2 minutes. You want them to become crisp-tender—still with a bit of a bite, not soft or mushy.
6. Return the partially cooked liver to the wok with the peppers. Add the cooking wine, light soy sauce, salt, and minced garlic. Toss everything together vigorously over the high heat for about 30 seconds to combine all the flavors.
7. Give your cornstarch slurry a quick stir to recombine it, as the starch settles to the bottom quickly. Pour it into the wok.
8. Continue to stir-fry for another 30 seconds. You will see the sauce around the ingredients bubble, thicken, and turn into a beautiful, glossy glaze.
9. As soon as the sauce has thickened, turn off the heat and transfer the stir-fry to a serving dish. Serve immediately for the best texture. Remember, the secret to tender liver is that quick-fry method!

The moment you take your first bite, you’ll be amazed at the result. The pork liver is unbelievably tender and savory, melting in your mouth without a hint of the toughness you might fear. The sweet crunch of the peppers provides the perfect textural and flavor contrast, while the simple garlic and soy sauce glaze ties everything together. It’s a dish that feels both comforting and excitingly different. This stir-fry is absolutely perfect served over a bed of fluffy steamed jasmine rice, which soaks up every last drop of that delicious sauce. I truly hope you give this recipe a try and discover just how easy and rewarding it is to cook with liver. I’d love to hear how it turns out for you! Feel free to leave a comment below with your experience or any questions you might have. Enjoy