Quick Stir-Fried Pork Kidney
Shandong (Lu) cuisine featuring tender kidney, beautiful presentation, rich flavor, and a smooth, non-greasy finish.
Ingredients
Pork kidney (wash, split in half, remove the central membrane, score in a wheat-ear pattern, and cut into strips 2 cm wide and 5 cm long)
200 g
Winter bamboo shoot slices (blanch in boiling water)
50 g
Rehydrated wood ear mushrooms (blanch in boiling water)
50 g
Soy sauce (use some for seasoning and some for the starch slurry)
10 g
Fine salt
3 g
MSG
1 g
Shaoxing wine (use some for the slurry and some when cooking)
20 g
Wet starch (starch moistened with water; use some to coat the kidney and some for the slurry)
15 g
Stock (for the slurry)
not specified
Peanut oil (for oil-blanching and stir-frying)
not specified
Sliced garlic
not specified
Chopped scallions
not specified
Vinegar (add during cooking)
not specified
Chicken fat (drizzle over just before serving)
not specified
Instructions
1
Prepare the kidney
Wash the pork kidney, split it in half, remove the central membrane, score it in a wheat-ear pattern, and cut it into strips 2 cm wide and 5 cm long. Season with soy sauce, coat with wet starch, and set aside.
2
Prepare the vegetables and slurry
Blanch the bamboo shoot slices and wood ear mushrooms briefly in boiling water. Mix the soy sauce, fine salt, MSG, Shaoxing wine, stock, and wet starch to make the slurry.
3
Oil-blanch the kidney
Heat the peanut oil in a wok over high heat to nine-tenths of full heat (about 225°C), then add the kidney pieces. Swirl them until they curl into a wheat-ear shape and quickly lift them out.
4
Stir-fry
Leave a little oil in the wok and heat it to six-tenths of full heat (about 150°C). Fry the sliced garlic and chopped scallions until fragrant, then add the vinegar and Shaoxing wine. Add the bamboo shoot slices and wood ear mushrooms and stir-fry briefly before pouring in the slurry.
5
Finish and serve
Add the kidney pieces to the wok and toss rapidly. Drizzle with chicken fat, remove from the heat, and serve.
