Ingredients
300 g pork liver (about 10 oz), 200 g choy sum (about 7 oz), 1 bowl fresh stock.
Seasonings
1 tablespoon peanut oil, 3 teaspoons each of salt, minced ginger, cooking wine, and sesame oil, 1 teaspoon each of MSG, minced garlic, and white pepper, 0.5 teaspoon each of light soy sauce, wet starch slurry, and dry starch.
Instructions
1. Slice the pork liver into large pieces, pat dry with a cloth, then toss with cornstarch until evenly coated.
2. Mix fresh stock, salt, light soy sauce, MSG, white pepper, and wet starch slurry to make a sauce.
3. Heat a small amount of oil in the wok, add the choy sum and salt, stir-fry until cooked, then remove. Add more oil to the wok and heat to 70% hot (about 350°F/175°C), quickly slide the pork liver through the hot oil until just cooked through, then remove. Leave a little oil in the wok, sauté minced garlic and ginger until fragrant, return the pork liver and choy sum, add cooking wine, pour in the prepared sauce, toss everything together until well-coated, drizzle with sesame oil, and transfer to a serving plate.