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Kidney In Chilli Peanut Sauce

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  Pigs kidney 1 Pound, skinned, halved, cored and membranes removed (500 Gram)
  Groundnut oil 2 Tablespoon
  Leeks 2 , thinly sliced diagonally
  Garlic 2 Clove (10 gm), crushed
  Button mushrooms 4 Ounce, quartered (125 Gram)
For sauce
  Smooth peanut butter 3 Tablespoon
  Light soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Sesame oil 2 Teaspoon
  Stock 4 Tablespoon
  Chili sauce 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Red chili 1 , sliced (To Garnish (Optional))
  Salt To Taste
  Pepper To Taste

1. Cut the kidneys into bite-size slices, soak in cold water for 15 minutes, then blanch in boiling salted water for 2 minutes. Skim off any scum from the surface, then drain the kidneys thoroughly.
2. Mix all the sauce ingredients together; set aside.
3. Heat the oil in a wok, add the leeks, garlic and mushrooms and stir-fry for 2 minutes. Add the kidneys and stir-fry for 2 minutes.
4. Pour in the sauce, mix well and heat through.
5. Transfer to a warmed serving dish, garnish with red chilli if preferred, and serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1394 Calories from Fat 607

% Daily Value*

Total Fat 70 g107.4%

Saturated Fat 13.8 g69.1%

Trans Fat 0 g

Cholesterol 0.6 mg0.2%

Sodium 3317.8 mg138.2%

Total Carbohydrates 88 g29.4%

Dietary Fiber 10.6 g42.5%

Sugars 23.4 g

Protein 112 g224.1%

Vitamin A 122.4% Vitamin C 105.7%

Calcium 26.2% Iron 52.3%

*Based on a 2000 Calorie diet

Kidney In Chilli Peanut Sauce Recipe