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A plate of stir-fried beef liver with bean sprouts and green vegetables, served with chopsticks on a wooden table. A bowl of rice and small dish of pickles are nearby.

Stir-Fried Pork Liver and Garlic Chives

by Namiko Hirasawa Chen
Stir-Fried Pork Liver and Garlic Chives (Nira Reba) is a classic Japanese dish made with tender pork liver, fresh herbs, and bean sprouts. This quick and nutritious stir-fry is packed with savory flavor and rich in iron, making it a comforting favorite in home kitchens across Japan.
Prep: 30 minutes
Cook: 15 minutes
Soaking + Marinating: 40 minutes
Total: 45 minutes
Servings: 4

Ingredients

For the Marinade

  • 2 inches ginger (2 Tbsp grated, with juice)
  • 2 cloves garlic (1 tsp grated)
  • 2 Tbsp sake
  • 2 tsp soy sauce

For the Sauce

For Serving

  • white pepper powder (optional)
US Customary - Metric

Instructions

  • Gather all the ingredients. Prepare 2 cups ice cubes in a medium bowl.
    A top-down view of neatly arranged ingredients on a wooden surface: raw pork liver, fresh garlic chives, bean sprouts, ginger, garlic, various sauces, spices, cornstarch, milk, and small bowls with liquids.

To Prepare the Pork Liver

  • Slice: Trim off the white sinew and any blood clots from ½ lb pork liver. Thinly slice the liver crosswise about ⅜ inch (8 mm–1 cm) thick. Cut them into bite-sized pieces, if needed. As you slice, add the pieces to the ice-filled bowl. Total weight should be about 8 oz or 225 g.
    A hand slices raw liver with a knife, chopped liver pieces rest in a glass bowl with ice, and several liver portions are weighed on a digital kitchen scale showing 222.6 grams.
  • Rinse: Add cold water and rinse the liver, then pour off the water. Repeat several times until the water runs clear. Nami's Tip: Don't skip these rinsing and soaking steps; it makes a big difference in the final taste and texture.
    Two images show hands holding raw meat in a glass bowl filled with ice water, positioned under a running sink faucet, as the meat is being rinsed and cooled.
  • Soak in ice water: Add more cold water and soak the liver in ice water for 10 minutes to remove excess blood. If the water gets murky or changes color, replace it with fresh cold water.
    Two side-by-side images show raw octopus pieces in a clear bowl filled with water and ice cubes in a metal sink; ice is being added in the left image, and the octopus is soaking in ice water in the right image.
  • Drain the liver in a colander and shake off any excess water.
    Two-panel image showing sliced raw liver in a bowl of ice water on the left, and on the right, the drained liver pieces in a metal strainer over a sink.
  • Soak in milk: Place the liver in a clean bowl and add about ½ cup milk or enough to cover. Soak for 20 minutes to remove odor. If you live in a warm climate, keep it in the fridge.
    Two images side by side: on the left, milk is being poured over raw liver slices in a glass bowl; on the right, the liver slices are soaking in the milk. Both bowls are on a metal rack.

To Marinate

  • Meanwhile, grate 2 inches ginger and measure 2 Tbsp grated ginger with juice. Grate 2 cloves garlic and measure 1 tsp grated garlic.
    Two close-up images show hands grating fresh ginger on a small metal grater over a wooden surface, with grated ginger collecting on the grater in both shots.
  • In a clean medium bowl, combine the grated ginger, grated garlic, 2 Tbsp sake, and 2 tsp soy sauce.
    Two-panel image: left, hands hold bowls of clear liquid and dark sauce over bowls of grated ginger, garlic, and onion; right, ingredients mixed into a golden paste in a glass bowl with chopsticks.
  • After 20 minutes of soaking, lightly rinse the liver in water.
    Two side-by-side images: on the left, sliced liver is being drained from a bowl of milk through a strainer; on the right, the liver pieces are being rinsed under running water in the strainer.
  • Pat dry with paper towels.
    Two images: On the left, raw liver slices are placed on a paper towel in a metal tray. On the right, a hand gently pats liver slices dry with a folded paper towel.
  • Add the liver to the marinade and coat well. Let it marinate in the fridge for 10 minutes.
    Two side-by-side images: On the left, sliced raw liver in a glass bowl with marinade. On the right, the liver is being mixed with marinade using chopsticks, with ingredients blending together. Both bowls are on a wooden surface.

To Prepare the Vegetables and Sauce

  • Meanwhile, cut off the root ends of 4 oz garlic chives (Chinese chives or Nira) and cut into 1½-inch (4-cm) lengths. Rinse ⅓ bag bean sprouts and drain in a colander. I set aside the tougher ends of garlic chives with the bean sprouts, as I'll cook them first.
    Two images side by side show hands using a knife to slice a bundle of fresh green chives on a wooden cutting board. The chives are being cut into even pieces.
  • Mix 2 Tbsp oyster sauce and 1 Tbsp sake in a small bowl for the seasoning sauce. Set aside.
    A hand pours liquid from a small bowl into another bowl containing a dark sauce, then stirs the mixture with chopsticks on a wooden surface.

To Sear the Pork Liver

  • Prepare ½ cup potato starch on a tray. Remove the liver from the marinade and lightly coat with starch. Shake off any excess. Reserve the leftover marinade to cook later. Nami's Tip: Avoid using too much starch, which could ruin the liver's texture. You only need a light dusting to lock in the juices and seasonings when frying.
    Two side-by-side images show hands dredging marinated beef slices in a tray of white flour or starch, preparing the meat for frying, on a wooden surface.
  • Preheat a large frying pan over medium heat. When it's hot, add 2 Tbsp neutral oil and 1 Tbsp sesame oil.
    Two side-by-side images: On the left, a hand pours a clear liquid into a skillet. On the right, a hand pours a brown liquid into the same skillet. Both liquids are being added on a stovetop.
  • When the oil is hot, add the liver in a single layer and fry in batches as needed. Nami’s Tip: Give each piece enough space in the pan so air can circulate and the surface browns nicely. If the pan is too crowded, the liver will steam instead.
    Sear the first side for about 3–4 minutes, until the bottom is lightly browned. When you see red liquid on the surface and the liver lifts easily, flip to sear the other side. Nami’s Tip: Don’t wait too long to flip, or the coating can turn soggy and might peel off.
    Two side-by-side images show pieces of meat coated in flour frying in a large skillet. In the right image, a hand uses chopsticks to turn the browning meat as it cooks.
  • Cook the second side for another 3–4 minutes, until the internal temperature reaches 160–165°F (71–73ºC). If you notice any red spots or the pieces start to curl, gently press them down with a spatula so they cook evenly. Transfer the liver to a tray or plate. Nami’s Tip: Use an instant-read thermometer to make sure the liver is cooked through. The inside should be grayish-brown. Be careful not to overcook, or the liver will turn tough and dry.
    Two images: Left, sliced pieces of meat frying in a pan, being stirred with chopsticks. Right, cooked meat pieces resting on a wire rack over a tray, cooling after frying.

To Stir-Fry the Vegetables and Combine

  • Keep the heat on medium and add 1 Tbsp sesame oil to the same pan. When the oil is hot, add the tougher ends of garlic chives and bean sprouts and quickly coat with the oil.
    Three-panel image: First, a hand pours sauce into a pan with browned bits. Second, a bowl of bean sprouts and chives is added to the pan. Third, the vegetables are stirred with a black spatula in the pan.
  • Now add the rest of the garlic chives and stir-fry all together for 30 seconds.
    Two photos of a frying pan on a stove with bean sprouts and green vegetables being stir-fried; one shows ingredients being added with tongs, the other shows them being stirred with a spatula.
  • Before the vegetables wilt completely, push them to the sides of the pan. Pour the reserved marinade (including ginger and garlic) into the center or edge of the pan, let it boil, and cook it through first, about 1 minute. Once fully cooked, mix with the vegetables. Nami's Tip: This step is important for food safety since the marinade was used with raw liver. The marinade adds great flavor!
    A person uses a black spoon to stir-fry green onions and bean sprouts with egg in a large pan over a stovetop. The left image shows ingredients just added; the right image shows them mixed together.
  • Add the fried liver, the seasoning sauce, and ⅛ tsp freshly ground black pepper.
    Two images of a stir-fry in a pan on a stovetop: cooked slices of meat, bean sprouts, and green vegetables are being mixed and cooked with a spatula.
  • Toss everything together quickly. Transfer to a serving plate.
    Left: A wok with stir-fried beef, bean sprouts, and green vegetables being mixed with a spatula. Right: The stir-fried dish served on a white plate, showing slices of beef and vegetables.

To Serve

  • Serve immediately with optional white pepper powder at the table. Nami's Tip: The vegetables lose their crunch if they sit too long. If you like them crisp, serve the dish right away.

To Store

  • Liver is highly perishable, so it’s best to eat it as soon as possible. Let the dish cool completely, then transfer to an airtight container. Store in the fridge for up to 1–2 days. Reheat in a frying pan over medium-high heat for a quick stir to avoid sogginess. Liver tends to become tough after freezing, so I don't recommend it.
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