Spicy chicken liver with walnuts

250g no added-hormone and pasture-raised chicken livers (source: https://gonzalo.hk/collections/chicken/products/livers)

¼ tsp Himalayan pink salt

¼ tsp ground white pepper

2 Tbsp avocado oil

⅓ cup green bell pepper, rinsed and small diced

20g dried red chilies, rinsed

¼ cup activated walnuts, halved

2 cloves garlic, minced

1 tsp ginger, minced

1/2 tsp monk fruit sweetener

1 ½ tsp shao xing cooking wine

1 tsp tamari

Defrost and rinse chicken livers, drain, pat dry well. Cut into small pieces, each liver cuts into about 6 pieces.
Marinade with salt and pepper. Mix well and set aside for 10 mins.
In the meantime, cut chilies into 1cm pieces. Set aside.
Cut walnuts in half, if they are whole, and set aside.
Heat up a pan on high heat and add 1 Tbsp of oil, when it is very hot, add livers creating a single layer, sear until the outside is browned and crisped, about 2-3 minutes. Set aside.
In the same hot pan, add remaining oil, add chilies and walnuts, stir-fry until fragrant.
Then add garlic, ginger, bell peppers, monk fruit sweetener and stir-fry until garlic begins to crisp.
Carefully add shao xing wine to deglaze, add seared livers into the pan, add tamari and in swift action, stir-fry everything until the alcohol is burnt off and livers are completely cooked through.
Plate and serve.