Spicy Pork Kidney with Bell Peppers

Name: Spicy Pork Kidney with Bell Peppers
Total time: 30 min
Ingredients: 2 large (about 300g) pork kidneys; 1 medium, stemmed and sliced green bell pepper; 1 medium, stemmed and sliced red bell pepper; 4 stalks, cut into 2-inch sections scallions; 4, finely minced garlic cloves; 2 tablespoons Doubanjiang (broad bean paste); 2 tablespoons cooking wine; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 4 tablespoons vegetable oil; to taste salt; 1 teaspoon, optional sesame oil

A fiery Sichuan-style stir-fry featuring tender, scored pork kidney tossed with crisp bell peppers in a fragrant bean paste sauce. The quick cooking preserves the kidney's delicate texture while the bold flavors of doubanjiang bring authentic heat.

30 min

Medium

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Story

This classic Chinesepub-style dish transforms humble pork kidney into something spectacular. The crosshatch scoring not only looks beautiful but also helps the meat cook quickly and absorb flavor. Have all your ingredients ready before you start cooking—the dish comes together in minutes.

Ingredients

pork kidneys 2 large (about 300g)

green bell pepper 1 medium, stemmed and sliced

red bell pepper 1 medium, stemmed and sliced

scallions 4 stalks, cut into 2-inch sections

garlic cloves 4, finely minced

Doubanjiang (broad bean paste) 2 tablespoons

cooking wine 2 tablespoons

oyster sauce 1 tablespoon

light soy sauce 1 tablespoon

vegetable oil 4 tablespoons

salt to taste

sesame oil 1 teaspoon, optional

Instructions

Prep the kidneys

Split each kidney lengthwise and remove the white core and any fat. Make diagonal crosshatches on the flesh side, about 3mm deep, spaced 5mm apart. Cut into bite-sized pieces. Toss with cooking wine, oyster sauce, and soy sauce. Let sit for 15 minutes to mellow the gamey flavor.

Heat the wok

Place a wok over high heat and add 3 tablespoons of oil. Swirl to coat. The oil is ready when it shimmers and flows easily.

Sear the kidney

Add the marinated kidney in a single layer. Let it sear for 30 seconds without stirring, then toss until just cooked through—about 1 to 2 minutes total. The pieces should be firm but not tough. Remove and set aside.

Build the sauce base

Reduce heat to medium. Add the remaining oil, then stir in the minced garlic and doubanjiang. Cook, stirring constantly, until the paste becomes fragrant and turns a deeper red, about 30 seconds. Watch that it doesn't burn.

Finish the dish

Add the bell pepper strips and scallions. Stir-fry for 1 minute until slightly softened but still crisp. Return the kidney to the wok, toss everything together, and season with salt. Drizzle with sesame oil if using. Serve immediately over steamed rice.