Hi, I’m Francis,
the host of this show "Cooking with Dog."
Today, we will be making quick, easy and nutritious Reba Nira, stir-fried pork liver and nira garlic chives.
First, place the pork liver pieces into a bowl of water.
Lightly rinse
and let it sit for about 10 minutes to reduce the amount of blood in the liver.
Next, reserve the firm root ends of the nira garlic chives.
Cut the leaf part of the nira into 2 inch pieces.
For the reba nira sauce,
combine the soy sauce, sake,
oyster sauce,
sugar,
potato starch
and pepper.
Mix with a spatula.
Now, remove the liver from the bowl,
place it into a mesh strainer
and lightly rinse with clean water.
Place the liver onto a paper towel
and thoroughly remove the excess water.
Finally, let’s marinate the liver.
Add the ginger root juice,
sake,
soy sauce
and the pepper.
With your hands, toss to coat evenly
and let it sit for 10 minutes.
Now, lightly remove the excess marinade
and place the liver pieces onto a plate covered with potato starch.
Flip them over and coat the liver with the starch.
And now, let’s make Reba Nira.
Add the vegetable oil to a pan
and turn on the burner to medium heat.
Swirl to coat the pan with the oil.
Line up the marinated liver pieces on the heated pan.
Occasionally shake the pan to help them brown evenly.
When they have browned thoroughly, flip them over.
Once both sides are browned, place the pieces onto a plate.
Turn off the burner
and clean the pan with a paper towel.
Add the sesame oil
and drop in the sliced garlic and ginger root,
and the root ends of the nira garlic chives.
Quickly saute the aromatic vegetables while the pan is still hot.
Now, turn on the burner
and add the moyashi bean sprouts.
Stir-fry the vegetables on high heat
and distribute the oil evenly.
Reduce the heat a little,
add the liver
and the nira garlic chives
and continue to stir-fry.
When the nira leaves turn vibrant green,
mix the reserved sauce with a spatula
and then pour onto the vegetables.
Quickly distribute the sauce evenly.
Remove the pan from the heat
and place the reba nira onto a plate.
A tip to make delicious Reba Nira is marinating the liver thoroughly
and cooking it before you mix in the vegetables.
Be careful not to overcook the vegetables.
The taste of the liver is very mild and the vegetables are still crunchy.
Delicious!
If liver is not available in your area,
you can substitute sliced pork or beef.
Good luck in the kitchen.