Lamb’s Liver with Ginger & Spring onion & Steam Chow-Chow on Rice


dried shrimpNO,  not chow chow the dog!! Chow chow the vegetable! Chow chow is possibly the cheapest non-european vegetable you can get from the chinese supermarket.  (Some months it is cheaper than courgette!!)  It is a squash and thus similar to courgette – but denser.  It is quite bland, and because of it’s density, it doesn’t absorb subtle flavours well.  My parents tend to cook it with dried shrimp, but today I decided to so something different.

I had some lamb’s liver in the freezer which I got really cheap yellow stickered some weeks ago, and I defrosted it in the morning without any firm plans on what to do with it.  After a full half day’s work vacuuming, mopping, linen changing & two rounds of laundry… I decided to turn the liver into a ginger & spring onion stir fry.  I also decided to eat the chow-chow tonight, but again it took a while to  decide what to do with it.

I ended just steaming the chow chow plain and  flavouring it after.  In the end I throw it into the stir fry after both was cooked and mixed it all up. I had added too much soy into the liver so it ended up well balanced and delicious.

Collage 2017-07-09 18_44_22-1As for the stir fry….


  • 100-200g liver
  • 1 large piece of ginger, peeled & sliced
  • 1 bundle of spring onions (5-7 heads)
  • 1tbsp cooking oil
  • 1tbsp sesame oil
  • 2tbsp rice wine
  • some pepper
  • dark soy
  • light soy
  1. Heat cooking oil & fry ginger until starting to brown at the edges and fragrant
  2. Throw in spring onions and fry until beginning to wilt.  Give it enough time for wok to return to high heat and then –
  3. Throw in liver and keep stir-frying on the highest heat your cooker does.
  4. Once cooked, stir in dark soy & light soy.  Let evaporate a little, then add in sesame oil & rice wine.
  5. Serve

Once it was all cooked, I stirred the steamed chow-chow into the stir fry and served on rice.  I also boxed up two lunchboxes of the same.



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