Stir Fry Pork Liver with Scallions & Wolfberries – 葱爆枸杞炒猪肝

Packed with gingery goodness and lots of vitamins and minerals from pork liver, this recipe is a powerhouse of nutrition! This recipe teaches you a little trick to minimise the intense taste of the pork liver. Watch and find out how.

Great for mothers, ladies on their periods and anyone who needs a little immune system boost. 

This recipe is part of our confinement food recipes: click here for full series.

Choice of gingers used can be either young or old and even a mixture of the two! Old ginger has a stronger taste and we would recommend using it if you enjoy the extra kick.

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  • Servings: 2-3 pax

  • Time: 30 min

  • Skill: Easy


  1. 320g Pork Liver (sliced thinly)

  2. 10g Wolfberries

  3. 4 stalks of  scallions (cut into 2 inches long)

  4. 2 tbsp Plain flour

  5. 2 tbsp Cooking wine

  6. Salt & pepper to taste

  7. 1 ½ tsp chicken powder

  8. 2 tbsp Ginger juice

  9. 1 tsp Dark soy sauce

  10. 1 tsp Light soy sauce

  11. 2 tbsp Rice wine

  12. 1 tbsp Cornstarch

  13. 1 tbsp Sesame oil

  14. 50ml Rice wine

  15. 2 tbsp sesame oil

  16. ½ tbsp Garlic (minced)

  17. 1 tbsp Ginger (minced)

  18. 1 knob Ginger (sliced thinly – for garnishing)


  1. Slice pork liver thinly, set aside

  2. In a bowl, toss in plain flour and rub gently on the liver to remove blood and impurities. Add in cooking wine. Give it a good mix and let it sit for 5 minutes before giving it a good rinse. Set aside.

  3. Season pork liver with salt, pepper, ginger juice, chicken powder, dark soy sauce & light soy sauce, cornstarch and sesame oil, mix well and set aside.

  4. With some oil in the pan, pan fry the sliced ginger till golden brown and crispy, dish up and set aside.

  5. In the same pan, sauté minced ginger  & garlic till fragrant.

  6. Add in pork liver and wolfberries give it a quick stir fry to prevent over cooked.

  7. Pour in rice wine, quick mix.

  8. Add in scallions, mix well and dish up.

  9. Garnish with pan fried sliced ginger & serve hot!