Stir Fried Kidney with Assorted Vegetables Recipe

Stir Fried Kidney with Assorted Vegetables Recipe

Ingredients:

• 3 large pork kidneys

Ingredients A:

• 1 green onion, cut into 6 pieces

• 6 slices ginger root

• 3 garlic cloves, mashed

Ingredients B:

• 12 Chinese pea pods

• 12 sliced precooked carrot

• 12 sliced precooked bamboo shoots

Ingredients C:

• 1 tablespoon soy sauce

• 1 tablespoon cooking wine or sherry

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1/2 teaspoon white vinegar

• 1 teaspoon cornstarch

• Dash of black pepper, sesame oil

Method:

1. Slice each kidney in half horizontally and remove the white membrane from the center. Make 5 to 6 cuts along the width of the kidney; these will form scallops later. Diagonally cut a thin slice along the horizontal cuts, do not through the first two slices, cut through the third slice. (Three slices will be attached). Continue slicing until the whole kidney has been sliced. Soak the kidney slices in cold water for about 20 seconds. Remove them when they turn white; plunge into cold water. Drain thoroughly before stir frying

2. Heat the wok then add 2 tablespoon oil. Stir fry the kidney slices; remove when the kidney slices are hot. Drain. Discard the oil and water from the wok

3. Reheat the wok then add 2 tablespoons oil. Stir fry Ingredients A until fragrant. Add Ingredients B; stir briefly. Add kidneys and Ingredients C; turn heat to high and quickly stir to mix. Remove and serve.