Ingredients
300 g pork liver, 100 g garlic sprouts (about 3.5 oz each).
Seasonings
10 g scallion segments, 10 g ginger slices, 1 teaspoon salt, 1/2 teaspoon MSG, cornstarch as needed, 2 teaspoons soy sauce, 2 tablespoons Shaoxing wine, 4 tablespoons vegetable oil.
Steps
1. Rinse the pork liver thoroughly under cold water; wash the garlic sprouts and cut them into sections. Bring a pot of water to a boil, add scallion segments, ginger slices, and cooking wine, then blanch the pork liver until just cooked through. Remove, let cool, and slice.
2. Heat oil in a wok to 30% hot (about 200°F/95°C), add the garlic sprouts and stir-fry until fragrant, then add cooking wine, soy sauce, salt, and MSG, stirring well. Add the sliced pork liver and stir-fry, thicken with a cornstarch slurry, then remove from the wok and plate.