Stir fry pork liver, garlic chive & beansprouts

By Chef Thi Le



  • 100g pork liver, thin slices
  • 100g garlic chive
  • 100g beansprouts
  • 1 teaspoon sugar
  • Fish sauce to taste
  • 4 garlic cloves, minced
  • 1 green thai chilli, minced
  • 2 teaspoons white pepper to taste
  • 1 tablespoon oil, canola
  • 10g sesame seed oil
  • Sea salt
  • 10g sesame oil


  1. 1.
    Clean pork liver, remove sinew and slice to 5mm slices.
  2. 2.
    In a hot wok, add oil and garlic fry till fragrant add beansprouts fry till char, season with salt, remove.
  3. 3.
    Add pork liver stir fry to caramelised colour (do not over cook should be pink) add sugar to caramelise then add garlic chive. Quickly toss add minced Thai chilli, beansprouts, white pepper, sesame oil, smoked chilli and season with fish sauce.
  4. 4.
    This dish should be slightly salty, spicy and charred. Best eaten with steamed Jasmine rice.