Sizzling Pork Kidney
A classic Sichuan stir-fry with a delicate, tender texture and rich, deeply savory flavor, prepared by quickly stir-frying pork kidneys with cucumber and other complementary ingredients.
Ingredients
Pork kidney (sliced flat into two pieces, all fat membranes and kidney sinew removed, scored into eyebrow shape)
Cucumber (washed, seeds and core removed, cut into strips)
Ginger
Scallion
Garlic
Pickled red chili
Salt
MSG
Soy sauce
White sugar
Vinegar
Wet starch
Fresh broth
Cooked vegetable oil
Cooking wine
Instructions
1
Step 1
Slice the pork kidney flat into two pieces, trim off all fat membranes and kidney sinew, first score at an angle against the grain, then score with the grain into eyebrow shapes that are cut through every three scores. Marinate with salt and wet starch to add flavor and create a slurry. Wash the cucumber, remove the seeds and core, cut into strips. Mix salt, white sugar, MSG, soy sauce, vinegar, cooking wine, wet starch, and fresh broth to make the sauce.
2
Step 2
Heat oil in a wok until hot, add the pork kidney flowers and stir-fry to separate, add ginger, garlic, scallion, pickled red chili, and cucumber strips, stir-fry to combine. Pour in the sauce and simmer until reduced, then transfer to a serving plate.
