Fried Chopped Pork Kidneys with Snow Peas and Bamboo Snoots
|Pork kidneys||12 Ounce, fat and membrane removed, cut open, cored, washed, scored 1/2 inch deep at 1/2 inch intervals, in a crosshatch pattern, then cut into 1 inch pieces (2 Pieces, 6 Ounce Each)|
|Cornstarch||2 Teaspoon, dissolved|
|Rice wine/Sherry||2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Sesame seed oil||2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Scallions||2 , finely chopped|
|Finely chopped garlic||1 Tablespoon|
|Finely chopped fresh ginger||1 Tablespoon|
|Fresh snow peas||1⁄4 Pound, ends trimmed and strings removed, blanched in boiling water for one minute and drained|
|Bamboo shoots||1⁄4 Cup (4 tbs), cut into 1/4 inch slices|
Mix the diluted cornstarch, the rice wine or sherry, soy sauce, salt, sugar, vinegar and sesame-seed oil, and set the mixture aside.
Bring 4 cups [1 quart] of water to a boil.
Add the kidney pieces and simmer over low heat until the pieces have turned white about seven minutes.
Drain the pieces, discarding the water.
Heat the vegetable oil in a wok or large skillet over medium heat.
Add the scallions, garlic and ginger, and toss them until you can smell the garlic about 30 seconds.
Then add the snow peas and bamboo shoots, and the wood ears, if you are using them, and toss the vegetables until they are well heated and coated with oil.
Add the kidneys and toss them quickly until they are covered with oil and slightly heated.
Stir the cornstarch mixture and add it to the pan; continue to toss the contents over medium heat for a few more moments until everything is mixed and heated.
Transfer the mixture to a warmed serving platter and serve hot.