Pork Liver with Spring Onions

Ingredients:

 
1 piece of pig's liver (about palm size big), thinly sliced

1 stalk of scallion/ spring onion, cut into 2" long crosswise
2 small thin slices of old ginger
2 teaspoons of Shao Hsing Hua Diao rice wine

Mix in a bowl first:

2 teaspoons of oyster sauce
1 teaspoon of light soy sauce
½ teaspoon of dark soy sauce
1 clove of garlic, minced
Pinch of sugar

1 tablespoon of sesame oil
1 pot of water (for quick blanch)

1) Bring a pot of water to a boil over high heat. Heat off when boiled. Place cleaned pig's liver slices on a strainer, and then, plunge liver in the hot water on the strainer, for 10 - 20 seconds. Shift the strainer occasionally to have the liver blanched more evenly. Drain and set aside.

2) Heat wok with sesame oil over high fire. Add garlic and ginger, stir fry till fragrant. Reduce heat to medium-low fire, add scallion adn stir-fry a little. Then, return pig's liver to wok, and pour in the sauces and stir fry quickly for about 20-30secs(to retain moisture and tenderness).