Asian Liver Vegetable Stir-Fry

Liver Stir-fry is for liver lovers and for those who aren’t so sure about liver. If you like liver, you’ll love this dish. If you don’t like it, give this a try. It is so full of veggies and Asian flavors, you will forget you are eating liver.

Buy the best liver you can — range-fed, baby beef and organic. Use a variety of crisp vegetables, whatever is in the fridge. Asian ingredients make this dish. Ginger, garlic, fresh basil, tamari or soy sauce, fish sauce (just a few drops) if  you have any, something zippy, like minced fresh chiles or bottled Thai hot sauce. I always add turmeric and cumin. Use whichever seasonings appeal to you. This dish will be good  with any combination of spices and vegetables. Allow about 1 1/2 cups of vegetables per serving.

Asian Liver Vegetable Stir-Fry

  • bell pepper, sliced
  • carrots, sliced
  • onion, chopped
  • jícama, sliced
  • cabbage, sliced
  • nopal (a cactus “paddle” or leaf), sliced
  • fresh chile, minced
  • garlic, minced (1 clove per 2 servings)
  • ginger, minced (1 tablespoon per 2 servings)
  • coconut oil or mild vegetable oil
  • 3-4 oz. fresh liver per serving, cut into bite-sized pieces
  • tumeric (1 teaspoon per 2 serving)
  • cumin (1/2 teaspoon per 2 servings)
  • tamari or soy sauce to taste
  • fish sauce (very optional)
  • bottled Thai hot sauce
  • fresh cilantro
  • fresh basil
  1. Heat 2 tablespoons of oil in a heavy skillet over medium heat. Sauté vegetables, starting with onion, and adding the hardest vegetables by turn in one minute increments. Add garlic, ginger and spices last and cook for 1 minute more. Don’t over-cook — total time should not be more than 5-6 minutes.
  2. Remove cooked vegetables to a covered dish. Add more oil to hot skillet, and cook liver until no longer pink on the exterior.
  3. Add cooked vegetables to liver. Season with soy sauce or tamari to taste. Garnish with cilantro and thinly sliced basil leaves. Serve over rice.


Three to four ounces of liver is about the amount you can hold in the palm of your hand.

Calf liver is more tender than the liver of older animals and less likely to have an accumulation of hormones, antibiotics and pesticides. It is very nutrient dense.

More reading:

Why you should eat calf liver (The World’s Healthiest Foods)

What is Fish Sauce? (Wikipedia)


About Cooking in Mexico

I'm a gringa living in Mexico, writing about classic Mexican recipes, New World ingredients and food events in my part of the world.
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