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Veal Kidney Yunnan Style

Chinese.wok's picture
You'll simply love this Veal Kidney, Yunnan Style. Try this amazingly delicious Veal Kidney, Yunnan Style; I bet, you would love to prepare this recipe again and again.
  Sliced veal kidney 4 Tablespoon
  Green sweet pepper 2 Tablespoon
  Chinese mushrooms 1 Tablespoon
  Water chestnuts 1 Tablespoon
  Peanut oil 2 Tablespoon
  Salt To Taste
  Pepper 1
  Soy sauce 1⁄2 Teaspoon
  Ginger sherry 1⁄2 Teaspoon
  Chicken stock 4 Tablespoon
  Cornflour 1⁄2 Teaspoon
  Water 1 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 392 Calories from Fat 291

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 220.2 mg73.4%

Sodium 787.1 mg32.8%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.3 g5.1%

Sugars 2.5 g

Protein 12 g24.5%

Vitamin A 6% Vitamin C 48.3%

Calcium 2.2% Iron 14.4%

*Based on a 2000 Calorie diet


Veal Kidney Yunnan Style Recipe