Step 1: Prep the Liver
- Rinse sliced liver under cold water and pat dry.
- In a bowl, toss liver with soy sauce, Shaoxing wine, cornstarch, salt, and pepper.
- Let marinate for 10–15 minutes while prepping the sauce.
Step 2: Make the Sauce
In a small bowl, mix:
- Soy sauce
- Oyster sauce
- Dark soy (if using)
- Sugar
- Chili garlic sauce
- Water
Step 3: Stir-Fry
- Heat 2 tbsp oil in a wok or skillet over high heat.
- Add garlic, ginger, and dried chilies. Stir-fry 30 seconds until fragrant.
- Add liver in a single layer. Sear 1 minute per side, then stir-fry another 1–2 minutes until no longer pink inside.
- Pour in the sauce. Toss well to coat. Cook 1–2 minutes until sauce thickens slightly.
- Add green onions at the end and remove from heat.
To Serve:
- Best served hot with steamed rice
- Garnish with fresh cilantro or toasted sesame seeds if desired
Tips:
- Do not overcook the liver — it turns tough if overdone
- For extra heat, add chopped fresh Thai chilies
- If liver has a strong smell, soak it in milk for 30 minutes beforehand