Stir Fried Liver And Onions With Oyster Sauce Recipes

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STIR-FRIED LIVER AND ONIONS WITH OYSTER SAUCE RECIPE



Stir-Fried Liver and Onions with Oyster Sauce Recipe image

Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions.

Provided by Chichi Wang

Categories     Entree     Appetizers and Hors d'Oeuvres     Mains

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons oyster sauce
1/2 teaspoon soy sauce
2 teaspoons Shaoxing rice wine
1 teaspoon cornstarch
3 tablespoons vegetable, canola, or peanut oil
10 ounces liver (poultry or pork), cut roughly into 2-inch segments
2 scallions, cut into 1-inch segments
One 1-inch piece ginger, thinly sliced
1 medium onion, thinly sliced

Steps:

  • Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.
  • Heat the oil in a wok over high heat until smoking. Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds. Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
  • Return wok to high heat. Add the scallions and ginger, and stir-fry until fragrant, about 30 seconds. Add the onions reduce heat to medium, and continue to stir-fry until the onions are soft and slightly caramelized, 5 to 7 minutes.
  • Return liver to wok and add sauce mixture. Stir-fry rapidly to prevent the cornstarch from clumping. Stir-fry the liver until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.

Nutrition Facts : Calories 232 kcal, Carbohydrate 8 g, Cholesterol 251 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, Sodium 320 mg, Sugar 1 g, Fat 13 g, ServingSize serves 4, UnsaturatedFat 0 g

STIR FRY CHICKEN LIVER IN BLACK PEPPER SAUCE



Stir Fry Chicken Liver in Black Pepper Sauce image

A poor man's foie gra cooked Asian style. A tad spicy but the pepper does kick some flavor into the dish. Make sure you do not overcook this as chicken liver tastes best when it is slightly moist for that melt-in-the-mouth texture!

Provided by Cook Food Mood

Categories     Chicken Livers

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

250 g chicken livers, cleaned and sliced
1 1/2 tablespoons light soya sauce
1 tablespoon oyster sauce
1 tablespoon dark soya sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 onion, quartered
2 sprigs spring onions, cut into 2cm length
1 sprig coriander, cut into 2 cm length
1 teaspoon black pepper, coarsely ground
2 tablespoons oil
1 teaspoon sesame oil
1/2 teaspoon garlic, chopped
2 slices young gingerroot

Steps:

  • Marinate chicken liver with soy sauce, oyster sauce, sugar and salt for at least 15 minute.
  • Heat wok with oil and sesame oil. Fry garlic and ginger until fragrant. Add onions and saute for 1-2 minute.
  • Add chicken livers and the marinade. Stir fry over fairly high heat. Toss quickly until the chicken liver loses its pink color.
  • Add spring onion, coriander and stir briskly.
  • Dish out and serve immediately!

Nutrition Facts : Calories 326.8, Fat 22, SaturatedFat 4.1, Cholesterol 431.2, Sodium 1370.1, Carbohydrate 9.6, Fiber 1.2, Sugar 3.6, Protein 22.5

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