Stir-Fried Triple Delicacies (Laobao San in Chinese, a classic Tianjin cuisine)
Laobao San (Stir-Fried Triple Delicacies) is a beloved century-old classic from Tianjin, celebrated for its harmonious blend of tender猪肝 (pig liver), crisp-tender猪腰 (pig kidney), and juicy pork tenderloin—all coated in a savory, glossy soy-based sauce. The core craft lies in meticulous ingredient prepping (removing kidney sinews, soaking liver to dispel gaminess) and high-heat quick stir-frying, which locks in moisture while infusing the trio with aromatic ginger, garlic, and green onion. It balances the richness of offal with the freshness of meat, offering layers of umami and a hint of brightness from rice vinegar. Perfect for family dinners or casual feasts, it’s a staple that showcases Tianjin’s bold yet refined culinary style.
Ingredients
Equipment
Method
- Prep and marinate ingredients: Soak liver slices in cold water with 1 teaspoon rice vinegar for 15 minutes to remove blood and reduce gaminess; soak kidney pieces (cut into 1/8-inch thick slices after deveining) in cold water for 10 minutes. Drain both thoroughly. In three separate bowls: 1) Mix liver with ½ tbsp rice wine, ¼ tsp salt, ¼ tsp white pepper, 1 tsp cornstarch, and 1 tsp oil; 2) Mix kidney with ½ tbsp rice wine, ¼ tsp salt, ¼ tsp white pepper, 1 tsp cornstarch, and 1 tsp oil; 3) Mix pork with 1 tsp light soy sauce, ½ tsp salt, ¼ tsp white pepper, 1 tsp cornstarch, and 1 tsp oil. Marinate all for 10 minutes.
- Prep sauce and aromatics: In a small bowl, mix light soy sauce, dark soy sauce (if using), rice wine, rice vinegar, sugar, and 2 tbsp water. Stir in cornstarch slurry and set aside. Separate white and green parts of green onions; mince ginger and garlic.
- Quick-fry main ingredients: Heat 2 tablespoons oil in a wok over high heat until smoking. Add pork slices first, stir-fry for 1 minute until slightly browned. Transfer to a plate with a slotted spoon. In the same wok, add ½ tablespoon oil, add liver slices, stir-fry for 40 seconds until just pink (do not overcook). Transfer to the plate. Add remaining ½ tablespoon oil, add kidney slices, stir-fry for 1 minute until curled and opaque. Transfer to the plate.
- Sauté aromatics and combine: Leave residual oil in the wok. Add ginger, garlic, and white parts of green onions. Stir-fry for 30 seconds until fragrant. Pour in the prepared sauce, stir quickly until it starts to thicken (about 30 seconds). Add all fried ingredients (pork, liver, kidney) and green parts of green onions. Toss vigorously for 30 seconds to coat evenly with the sauce.
- Serve: Drizzle with sesame oil, stir once more, and immediately transfer to a serving plate. Serve hot with steamed rice to soak up the sauce.
Notes
– Kidney prep key: Removing all white sinews and membrane is critical to eliminate fishy odor. Soaking in water with a pinch of salt also helps reduce gaminess.
– Liver tip: Do not over-soak liver (no more than 15 minutes) as it will lose texture. Stir-fry until just pink inside—overcooking makes it tough and dry.
– Heat control: High heat is essential for quick stir-frying. Cook each main ingredient separately to avoid uneven cooking and releasing excess moisture.
– Flavor adjustment: For a spicier version, add 1 teaspoon chili oil when sautéing aromatics. For less salt, reduce light soy sauce and adjust salt in marination.
– Substitution: If offal is not preferred, replace liver and kidney with chicken breast and shrimp for a “non-offal triple delight”—follow the same marination and stir-fry steps.
– Liver tip: Do not over-soak liver (no more than 15 minutes) as it will lose texture. Stir-fry until just pink inside—overcooking makes it tough and dry.
– Heat control: High heat is essential for quick stir-frying. Cook each main ingredient separately to avoid uneven cooking and releasing excess moisture.
– Flavor adjustment: For a spicier version, add 1 teaspoon chili oil when sautéing aromatics. For less salt, reduce light soy sauce and adjust salt in marination.
– Substitution: If offal is not preferred, replace liver and kidney with chicken breast and shrimp for a “non-offal triple delight”—follow the same marination and stir-fry steps.
