Stir-fried Pork Kidney

Name: Stir-fried Pork Kidney
Ingredients: 600g pork kidney; 10g dried shiitake mushrooms (soaked); 100g bamboo shoots (sliced); 10g monosodium glutamate; 10g cooking wine; 25g soy sauce; to taste ginger (sliced); to taste scallion; to taste sesame oil

A Hakka-style stir-fried kidney dish with shiitake mushrooms and bamboo shoots, featuring a tender texture.

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Easy

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Ingredients

pork kidney 600g

dried shiitake mushrooms (soaked) 10g

bamboo shoots (sliced) 100g

monosodium glutamate 10g

cooking wine 10g

soy sauce 25g

ginger (sliced) to taste

scallion to taste

sesame oil to taste

Instructions

Prepare pork kidneys

Cut each pork kidney in half, remove the sinew, score with cross-hatch cuts, rinse in water to remove blood, then blanch in boiling water until half-cooked and set aside.

Prepare side ingredients

Soak the dried shiitake mushrooms, then slice the bamboo shoots and ginger.

Stir-fry

Heat oil in a wok over high heat, add ginger slices, bamboo shoots, shiitake mushrooms, pork kidneys, and cooking wine; stir-fry until cooked. Season with soy sauce and monosodium glutamate. Add a slurry of water chestnut flour to thicken, drizzle with sesame oil, and serve.