I love livers but over 30 years ago, my doctor encouraged me not to consume to much livers in my diet. During my visit in Bangkok, I got to learn this dish during my Thai Cooking Class. That day, this dish was one of the 4 dishes I learned. Well, I got to taste a couple of pieces and it turned out pretty well after not consuming for many years.
It is a very simple dish to cook and if you do not have any problem eating livers it might be one of your favorite dishes. The ingredients are easily available at any Asian grocery stores. If you prefers it spicy just add more chilies in it.
150g pork liver, rinsed well and sliced into thin bite size
300g garlic chives, cut into 1½ inch (1.5cm) long, rinsed and drained well
5 cloves garlic, peeled and coarsely chopped
3½ tablespoons canola/vegetable/corn oil
¾ teaspoon white pepper powder
Pinch of salt
3 tablespoons light soy sauce
¾ teaspoons raw sugar/granulated sugar (I prefer raw sugar than granulated sugar in most of my cooking)
1/3 cup water or vegetable broth/chicken broth
Heat a wok/fry pan with canola/vegetable/corn oil over medium-high heat. Once hot, add garlic and sauté until fragrant and lightly golden.
Add sliced livers and stir fry until medium well done, add garlic chives and stir fry until the garlic chives almost wilted. Add white pepper, salt, light soy sauce, raw sugar/granulated sugar and give a quick stir until combine. Add water/vegetable/chicken broth and fry for a minute. Do not overcook the chives and the chives should be a little crunchy. Remove from heat and dish out to a serving dish and serve.