No one would classify celery stir-fried with pork liver as a "banquet dish," but it's precisely what older generations often refer to as an "affordable and nourishing dish"—crisp celery wrapped around slippery pork liver, each bite offering the fresh aroma of vegetables and the savory flavor of meat, both refreshing and iron-rich, a taste of "home-cooked meals from mom's kitchen" for countless people. Its story isn't complicated by tradition; it's all hidden in the ordinary people's contemplation of "delicious and nutritious," a "homely wisdom" born from two common ingredients. Let's first talk about the "origins" of this pair: pork liver is a well-known "affordable and nutritious king." In the past, when resources were scarce, it was a cheap and iron-rich meat available at the market. If children were iron deficient or the elderly needed to supplement their health, buying a piece of pork liver was always a good idea. However, pork liver has a small problem—it has a strong odor and can easily become tough if not cooked properly, making many people reluctant to handle it. Celery, a versatile vegetable that can be grown in both northern and southern gardens, is crisp and has a unique fragrance. It can be used as a side dish to cut through greasiness and neutralize the fishy smell of meat. It's indispensable in stir-fries with meat and dried tofu. The fragrance of celery perfectly masks the fishy smell of pork liver, while the umami of pork liver adds a layer of meaty aroma to the celery. The crisp and tender texture paired with the smooth texture is a perfect match. What's even better is that pork liver will become tough if cooked for too long, and celery will become soft if cooked for too long. The two can be quickly stir-fried together in one pot, ready in 10 minutes, saving time and effort. In this way, stir-fried celery with pork liver has gradually become a common home-cooked dish in every household.
Materials
Steps for making celery stir-fried with pork liver
Wash the celery, remove the strings, and cut it into small sections. Cut the red bell pepper into thin strips.
After rinsing the pork liver under running water, soak it in lightly salted water for half an hour. Slice it thinly, add salt, starch, cooking wine, scallions, and ginger, mix well, and marinate for 15 minutes.
Boil water, blanch the celery, then remove and drain.
In a separate pot, bring water to a boil again, add the marinated pork liver, and remove it as soon as it changes color to drain.
Heat oil in a wok until it reaches 70% of its maximum temperature, sauté scallions and ginger until fragrant, then add pork liver and stir-fry briefly.
Add light soy sauce, dark soy sauce, and sugar, and stir-fry until well combined.
Add the blanched celery segments and red bell pepper strips.
Add salt to taste.
Stir-fry thoroughly a few times and it's ready to serve.
Tips for stir-frying celery with pork liver
1. To stir-fry pork liver until tender but not overcooked, blanch it briefly in boiling water for about 10 seconds, until it changes color. Then, stir-fry it briefly again. 2. People with high blood pressure, coronary heart disease, obesity, or high cholesterol should avoid pork liver because it is high in cholesterol.
