Shrimp and Kidney
|Pork kidney||1 Pound, fat and membrane removed, halved and cored|
|Fresh ginger slices||2 (1 By 1 1/2 Inches Size)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Shrimp||1⁄2 Pound, peeled, deveined and washed|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Dark soy sauce||1 Tablespoon|
|Smithfield ham slices||1⁄4 Cup (4 tbs)|
|Sliced bamboo shoots||1⁄4 Cup (4 tbs)|
|Scallion||1 , cut into 2 inch pieces|
|Cornstarch||1 Tablespoon, dissolved|
Score each kidney half, then cut it into 1/2-by-1-inch [1-by-2 1/2-cm.] pieces.
Rinse the kidneys several times in cold water.
Drain, add 1 teaspoon [5 ml.] of salt and one ginger slice, and let stand 10 minutes.
Rinse and drain.
Add 2 tablespoons [30 ml.] of sherry and let stand 10 minutes.
Add cold water to cover and soak the kidneys in the refrigerator overnight, or for at least 10 to 12 hours.
Add 1 teaspoon of salt to a bowl of water and add the shrimp.
Stir or whip with chopsticks for about two minutes, then rinse the shrimp and dry them on paper towels.
Heat 2 tablespoons of the oil in a wok or skillet and stir fry the shrimp for just a minute.
Add 1 tablespoon [15 ml.] of the sherry and the remaining teaspoon of salt.
Stir, then remove the shrimp from the pan and set them aside.
Discard the oil.
Add the remaining oil to the wok or skillet and let the garlic sizzle for a few seconds in the oil.
Drain the kidney pieces, pat them dry and add them to the pan.
Stir quickly for just 30 seconds.
Add the remaining sherry, soy sauce and sugar, and stir, then add the ham, bamboo shoots, remaining ginger slice and scallion.
Stir, then add the reserved shrimp and stir again.
Thicken with the dissolved cornstarch (stirred again to make sure the water and cornstarch are thoroughly mixed) and serve immediately.