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Fried Chopped Pork Kidneys With Snow Peas And Bamboo Snoots

Meat.World's picture
Ingredients
  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
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Vinegar 1 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Cook Time: 
20 Minutes
Servings: 
4

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