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, .