Recipe by Amy Beh

Ingredients
250g pig's liver, sliced thickly
30g young ginger, sliced thinly
2 stalks coriander, cut into 4-5cm lengths
2 stalks spring onions, cut into 4-5cm lengths
1 tbsp pure sesame oil

Marinade:
3/4 tsp light soy sauce
3/4 tbsp ginger juice
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper

Seasoning:
Salt and sugar to taste
Dash of pepper
1 tsp dark soy sauce
1 tbsp cooking wine
2-3 tbsp water

Method
Marinate liver slices for five to 10 minutes.

Heat a wok, add sesame oil and fry ginger slices until fragrant. Add marinated liver and seasoning. Stir-fry well.

Add spring onions and coriander. Toss well until liver is just cooked and tender. Dish out and serve immediately with hot rice.