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Szechwan Hot Fried Kidney

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Anonymous (not verified)
Ingredients
  Lamb kidney 1⁄2 Kilogram
  Spring onions 3 , chopped
  Garlic 2 Clove (10 gm), crushed
  Grated ginger 1 Teaspoon
  Chopped parsley 2 Tablespoon (For Garnishing)
  Corn flour 2 Tablespoon (For Garnishing)
  Salt 1 Teaspoon (For Garnishing)
  Water 2 Tablespoon (For Garnishing)
  Peanut oils 1⁄2 Cup (8 tbs)
  Schezwan sauce 2 Cup (32 tbs) (Hot Variety)
Directions

Discard the skin and core and cut each kidney in half.
Slash with criss-cross cuts 5 cms./1/2 cm. apart and two third through the kidney.
Cut into 1.5 x 2.5 cms./ 3/4" x 1 inch pieces.
Blend cornflour, and salt with water.
Thoroughly coat the kidney pieces in this mixture.
Heat oil in a fry pan.
Add kidney pieces spreading them evenly.
Fry for 1 minute drain and keep aside.
Discard excess oil.
Add onions, garlic, ginger, saute for 3 minutes add kidney pieces.
Stir fry for 5 minutes.
Pour in hot szechwan sauce, bring to the boil and let it simmer for 10 minutes.
Remove from fire put in a serving dish, serve hot, garnished with chopped parsley.
VARIATIONS:
Szechwan Hot Fried Kidney with French Beans:
10-15 french beans, cleaned and cut into 2 inch pieces.
Add at stage 4, before adding the kidney pieces.
Follow the remaining recipe as given.
Szechwan Hot fried Kidney with Cauliflower or Brocoli:
Take one small cauliflower or brocoli, separate the flowerets, soak in salt water.
Drain and cut into bite size pieces.
Add at stage 4 and saute for few minutes then add kidney pieces.
Remaining recipe follow as given.
Szechwan Hot Fried Liver with Spring Onions:
Use 1/2 kg. shredded liver with spring onions instead of kidney.
Follow the recipe given above.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried
Servings: 
4

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