Lotus Root and Pork Liver Stir-fry (1813)

Recipe for anti-aging, forever young, promote blood, improve complexion

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Lotus Root and Pork Liver Stir-fry




Promote blood and improve complexion.


  • Lotus root 蓮藕 – one piece (150 gm)
  • Pork liver – 150 gm
  • Minced ginger – one spoon
  • Minced garlic – one spoon
  • Green onion – two (thinly cut)
  • Cooking wine – four spoons

1.  Wash lotus root with vegetable brush, cut out black spots on the outer skin and cut horizontally into thin round slices.

2.  Wash liver and thinly slice horizontally into pieces. Mix one egg with ¼ cup of milk and soak liver in the mixture and keep aside (in the fridge).

3.  Put one spoon of oil in a sauce pan over medium heat, put half of ginger and garlic in and stir for one minute and add lotus root. Turn up heat and stir for a few minutes. When becoming very hot, add two spoons of cooking wine and immediately follow by a cup of water to get the sizzling effect. Then add a pinch of salt and sugar, cover with lid and let it cook over medium heat to fork tender (around 20 minutes) and with very little water left.

4.  Put one cup of water in a wok and bring to slow boil. Drain liver, drop them into the hot water, turn heat off immediately and cover with lid for 5 minutes.

5.  Drain liver and put in a bow to season with salt, pepper, one spoon of wine, half spoon of corn starch and lastly half spoon of sesame oil.

6.  Heat up two spoons of oil in a wok over medium heat, add the rest of the ginger and garlic and stir for one minute. Add liver in and stir gently to slightly brown both sides. Mix in lotus root and sauce from sauce pan.

7.   Mix half teaspoon of cornstarch with 2 table spoons of water and stir mixture in to the cooking and cook for a few minutes more. Sprinkle in green onion on top and serve.        


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