Stir-fried pork kidney and snow peas

6 Servings

Ingredients

Quantity Ingredient
4 Pork kidneys
2 cups Snow peas
½ cup Celery
¼ cup Dried onions
2 slices Fresh ginger root
2 tablespoons Soy sauce
1 tablespoon Sherry
¼ teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoons Water
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock
3. In one cup, combine soy sauce, sherry and sugar. In another, blend

Directions

1. Cut pork kidneys in half and devein, then cut in ¼-inch slices.

Parboil 10 minutes, then cool under cold running water. Drain well.

2. Stem snow peas. Slice celery stalks in ¼-inch sections. Dice dried onions in ½-inch cubes. Shred ginger root.

cornstarch and cold water to a paste.

4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add kidneys and stir-fry to coat with oil (about ½ minute).

5. Add celery and onions. Stir-fry 1-½ minutes more.

6. Add soy-sherry mixture. Stir-fry another minute.

7. Stir in and heat stock quickly; then cook, covered, 1 minute over medium heat. Add snow peas and cook, covered, 1 minute more.

8. Stir in cornstarch paste to thicken. Serve at once.

VARIATION: For the sherry, substitute either gin or bourbon.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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