Chinese Cuisine
Stir-Fried Liver with Bok Choy and Red Pepper
Tender pork liver stir-fried with crisp bok choy and sweet red pepper in a savory oyster sauce gravy. Quick cooking keeps the liver silky and flavorful while the vegetables remain fresh and vibrant.
- Total
- 10 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Stir-fry
- Total Time
- 10 minutes
- Difficulty
- Moderate
- Main Ingredient
- Pork Liver
About This Recipe
Tender pork liver stir-fried with crisp bok choy and sweet red pepper in a savory oyster sauce gravy. Quick cooking keeps the liver silky and flavorful while the vegetables remain fresh and vibrant.
Why You'll Love This Recipe
- Ready in about 10 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
Ingredients
- 300g Pork Liver
- 200g Bok Choy
- 1 piece Red Bell Pepper
- 1 stalk Green Onion
- 10g Ginger
- 2 cloves Garlic
- 1 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 2 tbsp Shaoxing Wine
- 2 tsp Cornstarch
- 1/2 tsp Salt
- 3 tbsp Water
- 2 tbsp Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Pork Liver
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Bok Choy
This ingredient helps define the flavor, texture, or structure of the dish.
Red Bell Pepper
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
stalk Green Onion
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Oyster Sauce
A savory sauce for glossy stir-fries, vegetables, marinades, and meat dishes.
Sauce
Dark Soy Sauce
Used in small amounts for darker color, gloss, and deeper soy flavor.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Bok Choy
A crisp leafy green for stir-fries, soups, noodles, and quick sides.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Slice the liver, bok choy, and red pepper into thin pieces. Prepare all ingredients before cooking.
Step 2
Marinate the liver with salt, cornstarch, and Shaoxing wine until evenly coated.
Step 3
In a small bowl, mix salt, cornstarch, soy sauce, oyster sauce, Shaoxing wine, and water to create a seasoning sauce.
Step 4
Heat oil in a wok over high heat. Add the marinated liver and quickly stir-fry, separating the slices as they cook.
Step 5
As soon as the liver changes color, remove it from the wok. Briefly blanch or stir-fry the bok choy and red pepper until slightly tender.
Step 6
Leave a small amount of oil in the wok. Add ginger, garlic, and green onion and stir-fry until fragrant.
Step 7
Return the liver, bok choy, and red pepper to the wok. Toss everything together over high heat.
Step 8
Pour in the prepared seasoning sauce and stir continuously.
Step 9
Cook until the sauce thickens and coats all ingredients evenly. Serve immediately.
Cooking Tips
- Freeze the liver for 20–30 minutes before slicing to make thin cuts easier.
- Do not overcook the liver; remove it from the wok as soon as it changes color.
- Use high heat throughout cooking to keep the vegetables crisp and the liver tender.
- Light soy sauce can be used instead of dark soy sauce to maintain a brighter color.
- Prepare the seasoning sauce in advance because stir-frying happens very quickly.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
Tender pork liver stir-fried with crisp bok choy and sweet red pepper in a savory oyster sauce gravy. Quick cooking keeps the liver silky and flavorful while the vegetables remain fresh and vibrant.
Ingredients
- 300g Pork Liver
- 200g Bok Choy
- 1 piece Red Bell Pepper
- 1 stalk Green Onion
- 10g Ginger
- 2 cloves Garlic
- 1 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 2 tbsp Shaoxing Wine
- 2 tsp Cornstarch
- 1/2 tsp Salt
- 3 tbsp Water
- 2 tbsp Cooking Oil
Method
- Slice the liver, bok choy, and red pepper into thin pieces. Prepare all ingredients before cooking.
- Marinate the liver with salt, cornstarch, and Shaoxing wine until evenly coated.
- In a small bowl, mix salt, cornstarch, soy sauce, oyster sauce, Shaoxing wine, and water to create a seasoning sauce.
- Heat oil in a wok over high heat. Add the marinated liver and quickly stir-fry, separating the slices as they cook.
- As soon as the liver changes color, remove it from the wok. Briefly blanch or stir-fry the bok choy and red pepper until slightly tender.
- Leave a small amount of oil in the wok. Add ginger, garlic, and green onion and stir-fry until fragrant.
- Return the liver, bok choy, and red pepper to the wok. Toss everything together over high heat.
- Pour in the prepared seasoning sauce and stir continuously.
- Cook until the sauce thickens and coats all ingredients evenly. Serve immediately.
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