Fiery Stir-Fried Lychee-Shaped Pork Kidney

Name: Fiery Stir-Fried Lychee-Shaped Pork Kidney
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 400 g pork kidney (remove membrane, slice into two halves, remove all kidney fat, score crosshatch pattern, cut into chunks); 30 g soaked wood ear mushroom (clean); 50 g winter bamboo shoot (slice thin); 15 g pickled chili (remove seeds, cut into diagonal chunks); 50 g pea shoots; 3 g salt (part for marinating, part for sauce slurry); 20 g cooking wine (part for marinating, part for sauce slurry); 30 g bean starch (part for marinating as wet bean starch, part for sauce slurry); 10 g ginger (slice); 10 g garlic (slice); 15 g scallion (cut into horse-ear shape); 10 g soy sauce; 2 g white pepper powder; 15 g vinegar; 30 g sugar (original text specifies white sugar); 1 g MSG; 50 g fresh stock; 50 g lard (pork fat, for stir-frying)

Scored kidneys curl into lychee-like shapes and are quickly stir-fried with wood ear mushrooms and winter bamboo shoots in classic Sichuan style—crisp, tender, and aromatic.

25 min

Easy

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Fiery Stir-Fried Lychee-Shaped Pork Kidney

Ingredients

pork kidney (remove membrane, slice into two halves, remove all kidney fat, score crosshatch pattern, cut into chunks) 400 g

soaked wood ear mushroom (clean) 30 g

winter bamboo shoot (slice thin) 50 g

pickled chili (remove seeds, cut into diagonal chunks) 15 g

pea shoots 50 g

salt (part for marinating, part for sauce slurry) 3 g

cooking wine (part for marinating, part for sauce slurry) 20 g

bean starch (part for marinating as wet bean starch, part for sauce slurry) 30 g

ginger (slice) 10 g

garlic (slice) 10 g

scallion (cut into horse-ear shape) 15 g

soy sauce 10 g

white pepper powder 2 g

vinegar 15 g

sugar (original text specifies white sugar) 30 g

MSG 1 g

fresh stock 50 g

lard (pork fat, for stir-frying) 50 g

Instructions

Step 1

Remove the membrane from the pork kidney, slice each half flat into two pieces, trim off all kidney fat and rinse clean. First score with diagonal cuts, then cross with straight cuts to make a crosshatch pattern, then cut into 2.5cm square chunks. Place in a bowl, add salt, cooking wine and wet bean starch, mix well.

Step 2

Clean the soaked wood ear mushroom, slice the winter bamboo shoot into thin pieces, remove seeds from the pickled chili and cut into diagonal chunks. Slice the ginger and garlic, cut the scallion into horse-ear shape.

Step 3

Add salt, soy sauce, white pepper powder, cooking wine, vinegar, white sugar, MSG, wet bean starch and fresh stock to a bowl and mix to make a sauce slurry.

Step 4

Place a wok over high heat, add lard and heat to about 220℃. Add the kidney chunks and stir-fry vigorously to separate them, add all prepared ingredients and stir to combine. Pour in the sauce slurry, stir evenly, then transfer to a serving dish.