To cook Chinese-style pork liver and spring onions stir fry, it is essential to slice the liver thinly and marinate for at least two hours prior to cooking.

Chinese-style Pork Liver and Spring Onions Stir Fry

Course Main Course
Cuisine Chinese
Keyword Ketogenic, stir fry
Prep Time 10 minutes
Cook Time 5 minutes
Marinating time 2 hours
Total Time 15 minutes
Servings 3 people
Author Connie Veneracion


  • 300 grams pork liver
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon grated garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon lime or lemon juice
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1 tablespoon cooking oil
  • 1 tablespoon sesame seed oil
  • 10 stalks spring onions (scallions may be substituted), cut into two-inch lengths


  • Rinse the liver and wipe dry with paper towels. Optionally, for easier slicing, freeze the pork liver for an hour or so or until partially firm.
  • Slice the liver into 1/4-inch slices.
  • In a mixing bowl, stir together the ginger, garlic, soy sauce, lime or lemon juice, oyster sauce, pepper and sugar.
  • Add the liver to the marinade and mix well. 
  • Cover the bowl and marinate the liver slices in the fridge for at least two hours.
  • Drain the liver slices. Reserve the marinade.
  • Heat the cooking oil and sesame seed oil in a wok or frying pan. Swirl to coat as much of the cooking surface with oil.
  • When the oil starts to smoke, spread the liver slices on the cooking surface. Try to have all pieces in a single layer.
  • Cook without disturbing for about two minutes then flip them over. Cook for another minute.
  • Pour in the marinade and add half of the spring onions to the liver. Stir fry for a minute or just until the liver slices have soaked up the marinade.
  • Turn off the heat. Add the remaining spring onions and toss.
  • Serve immediately.