Stir-Fried Pork Kidney Slices

Name: Stir-Fried Pork Kidney Slices
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 500 g Pork kidney (halved, trimmed of the tough inner core, sliced into comb-shaped pieces); 5 Scallion (for marinating and stir-frying); 3 tsp Minced ginger (for marinating and stir-frying); 1.5 tsp MSG; 1.5 tsp Sesame oil; 1.5 tsp Ground white pepper; 3 tsp Refined salt; 0.5 tbsp Shaoxing cooking wine (for marinating); 0.5 tbsp Light soy sauce; 0.5 tbsp Cornstarch (for sauce); 1.5 tbsp Peanut oil (for stir-frying); Stock (for sauce, premium stock preferred), to taste

Zhejiang-style stir-fried pork kidneys, scored in a comb pattern and velvety stir-fried for a crisp, refreshing texture.

30 min

Easy

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Ingredients

Pork kidney (halved, trimmed of the tough inner core, sliced into comb-shaped pieces) 500 g

Scallion (for marinating and stir-frying) 5

Minced ginger (for marinating and stir-frying) 3 tsp

MSG 1.5 tsp

Sesame oil 1.5 tsp

Ground white pepper 1.5 tsp

Refined salt 3 tsp

Shaoxing cooking wine (for marinating) 0.5 tbsp

Light soy sauce 0.5 tbsp

Cornstarch (for sauce) 0.5 tbsp

Peanut oil (for stir-frying) 1.5 tbsp

Stock (for sauce, premium stock preferred) to taste

Instructions

Prepare the pork kidney

Rinse the pork kidney, cut it in half, trim off the tough inner core, slice into comb-shaped pieces, soak in clean water for a short while, then change the water to remove any off odor. Add scallion, ginger, and cooking wine to marinate for a few minutes.

Make the sauce

In a bowl, combine stock, refined salt, light soy sauce, MSG, ground white pepper, sesame oil, and cornstarch to make the sauce. Heat peanut oil in a wok to 70% heat, pat the marinated kidney slices dry with a cloth, then flash-fry in the hot oil until just cooked, then drain into a colander.

Stir-fry

Leave a small amount of base oil in the wok, add scallion and ginger and fry until fragrant, add the kidney slices and splash with cooking wine, pour in the prepared sauce and toss to coat evenly, add a finishing drizzle of oil, then transfer to a serving plate.