Wash the pork liver thoroughly, pat dry, and slice thinly. Marinate with Shaoxing Wine, Light Soy Sauce, Cornstarch, Water, Sesame Oil, and White Pepper for 15 minutes.
Wash kailan and cut into bite-sized segments. Prepare the sauce mixture: combine Light Soy Sauce, Oyster Sauce, Sugar, Water, and Cornstarch in a small bowl. Mince garlic and slice ginger.
Bring a pot of water to a boil. Add kailan and blanch for about 1-2 minutes until vibrant green and slightly tender-crisp. Drain immediately and set aside.
Heat Vegetable Oil in a wok over high heat. Add marinated Pork Liver and stir-fry quickly until just cooked through, about 1-2 minutes. Do not overcook. Remove from wok and set aside.
Add the remaining Vegetable Oil to the wok. Add minced Garlic and sliced Ginger, stir-fry until fragrant, about 30 seconds.
Return blanched Kailan to the wok. Stir-fry for 30 seconds. Add the cooked Pork Liver. Give the prepared Sauce Mixture (Light Soy Sauce, Oyster Sauce, Sugar, Water, Cornstarch) a quick stir and pour it into the wok. Toss everything quickly until the sauce thickens and coats the ingredients, about 1 minute. Add Shaoxing Wine and White Pepper for aroma and final seasoning. Serve immediately.
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