Seasonal Greens with Kidney Balls

Name: Seasonal Greens with Kidney Balls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 Duck kidneys (remove membrane, score crosshatch and cut into balls); 15 g Dried shiitake mushrooms (soaked and sliced); 50 g Carrot (sliced); 150 g Winter bamboo shoots (sliced); 350 g Seasonal greens (cut into segments); 5 g Scallion (cut into segments); 5 g Flavor powder (MSG); 50 g Light soy sauce; 15 g Arrowroot powder (mixed with water)

A Hakka-style dish of duck kidney balls stir-fried with carrot, winter bamboo shoots, and seasonal greens, served over a bed of seasonal greens and seasoned with a thickened sauce.

30 min

Easy

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Ingredients

Duck kidneys (remove membrane, score crosshatch and cut into balls) 12

Dried shiitake mushrooms (soaked and sliced) 15 g

Carrot (sliced) 50 g

Winter bamboo shoots (sliced) 150 g

Seasonal greens (cut into segments) 350 g

Scallion (cut into segments) 5 g

Flavor powder (MSG) 5 g

Light soy sauce 50 g

Arrowroot powder (mixed with water) 15 g

Instructions

Prepare the Ingredients

Remove the membrane from the duck kidneys, score a crosshatch pattern with the knife and cut into ball shapes, then rinse with water. Soak the dried shiitake mushrooms until softened and slice them. Slice the carrot and winter bamboo shoots. Cut the seasonal greens and scallion into segments.

Stir-Fry and Plate

Heat a wok over high heat with plenty of oil, add the kidney balls and stir-fry first, then add the carrot, winter bamboo shoots, and scallion and stir-fry together. Separately stir-fry the seasonal greens until just cooked and spread them on the serving plate as a bed, arrange the kidney balls on top, season with flavor powder and light soy sauce, then thicken with the wet arrowroot slurry to finish.