Reba Nira (Pork Liver and Garlic Chives Stir-Fry)

Serving: 2

Ingredients

Liver and Vegetables
160 g Pork Liver or Beef Liver
100 g Garlic Chives
200 g Moyashi Bean Sprouts
2 Garlic Cloves sliced
10 g Ginger Root shredded

Seasonings for Liver
1 1/3 tsp Ginger Root Juice
1 1/3 tsp Sake
1 1/3 tsp Soy Sauce
A sprinkle of Pepper
2 tbsp Potato Starch

Sauce
1 tbsp Soy Sauce
1 tbsp Sake
2 tsp Oyster Sauce
1 tsp Sugar
1/2 tsp Potato Starch
A sprinkle of Pepper

Other Ingredients
2 tsp Vegetable Oil
2 tsp Sesame Oil

Instructions

First, place the pork liver pieces into a bowl of water. Lightly rinse and let it sit for about 10 minutes to reduce the amount of blood in the liver.Next, reserve the firm root ends of the nira garlic chives.
Cut the leaf part of the nira into 5~6 cm (2″~2.4″) pieces.
For the reba nira sauce, combine the soy sauce, sake, oyster sauce, sugar, potato starch and pepper. Mix with a spatula.
Now, remove the liver from the bowl, place it into a mesh strainer and lightly rinse with clean water.
Place the liver onto a paper towel and thoroughly remove the excess water.
Finally, let’s marinate the liver. Add the ginger root juice, sake, soy sauce and the pepper.
With your hands, toss to coat evenly and let it sit for 10 minutes.
Now, lightly remove the excess marinade and place the liver pieces onto a plate covered with potato starch.
Flip them over and coat the liver with the starch.
And now, let’s make Reba Nira. Add the vegetable oil to a pan and turn on the burner to medium heat. Swirl to coat the pan with the oil.
Arrange the marinated liver pieces on the heated pan. Occasionally shake the pan to help them brown evenly.
When they have browned thoroughly, flip them over.
When both sides are browned, place the pieces onto a plate.
Turn off the burner and clean the pan with a paper towel.
Add the sesame oil and drop in the sliced garlic and ginger root, and the root ends of the nira garlic chives.
Quickly saute the aromatic vegetables while the pan is still hot.
Now, turn on the burner and add the moyashi bean sprouts. Stir-fry the vegetables on high heat and distribute the oil evenly.
Reduce the heat a little and add the liver.
Add the nira garlic chives and continue to stir-fry.
When the nira leaves turn vibrant green, mix the reserved sauce with a spatula and then pour onto the vegetables.
Quickly distribute the sauce evenly.
Remove the pan from the heat and place the reba nira onto a plate.