Pork Liver in Rice Wine, Steamed fish, Oiled Veggies

This is not part of the Capable Wifey series because Lambatouille was the one cooking.

As usual, every meal has a star attraction that is a new dishy, retrying a dishy etc..... Yesterday's was the pork liver in rice wine. We had leftovers from the steamyboat on sat and I found this recipe online which sounds correct. The result is a sweet-tasting, flavourful tender liver!

The rest of the dishies are 'old' dishies and nothing spectacular about them except that the you cai is ...shallots are bitter and we are wondering issit because mehz itchy hand go add the sesame oil.

Recipe from http://ellenaguan.blogspot.com/2006/03/stir-fry-pork-liver-with-rice-wine.html

Ingredients:
$2 - $3 Of Pork Liver
2 – 3 Stalks Of Spring Onion
½ Brown Onion
3 Slices Of Ginger, shredded
Some Red Dates and Jizi
Seasonings:
½ Cup Rice Wine
2 Tablespoons Of Sesame Oil
1 Tablespoon Dark Soy Sauce
Salt To Taste
1 ½ Tablespoons Cornstarch Water

Methods:
1. Rub the pork liver with 1 to 2 Tablespoons of cornflour before washing it.
2. Sliced the pork liver thinly and set aside for later use.
3. Cut the spring Onion into 3 sections, then cut the brown onion into thick slices.
4. Soaked the red dates and jizi in warm water for about 5 minutes then set aside.
5. Preheat a pan or a claypot then add in the sesame oil, stir-fry the ginger and brown onion until fragrant then add in the red dates and jizi.
6. Continue to stir-fry for a few seconds then add in the pork liver and some spring onion sections.
7. Do a quick stir then add in the dark soy sauce and Rice Wine.
8. When the sauce starts to boil, stir in some cornstarch water then mix till slightly thicken.
9. Switch off the heat and add in the salt and extra spring onion and serve.