Veal Kidney Yunnan Style
|Sliced veal kidney||4 Tablespoon|
|Green sweet pepper||2 Tablespoon|
|Chinese mushrooms||1 Tablespoon|
|Water chestnuts||1 Tablespoon|
|Peanut oil||2 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Ginger sherry||1⁄2 Teaspoon|
|Chicken stock||4 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
Set the kidney slices aside.
Thinly slice the pepper, mushrooms and chestnuts.
Have the vegetables ready.
Heat 1 tablespoon of the oil in a frying-pan.
Quickly fry the pepper in it for 1 minute.
Add the mushrooms and cook them 1 minute, then the chestnuts and cook for further 1/2 minute.
Add a pinch of salt, a pinch Ve-Tsin, a few shakes of pepper, soy sauce, sherry and stock and bring to the boil.
Stir in the cornflour, blended with the water, and boil for 1 1/2 minutes.
Meanwhile, heat the remaining oil in another pan, fry the garlic in it till a pale gold colour and then discard it.
Sprinkle a little pepper, salt and Ve-Tsin into the kidneys and quickly fry them for 1 minute at high heat.
Turn the vegetable mixture into a heated serving dish and place the kidney on top.