| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 4 | Pork kidneys | |
| 2 | c | Snow peas |
| 1/2 | c | Celery |
| 1/4 | c | Dried onions |
| 2 | sl | Fresh ginger root |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/4 | ts | Sugar |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 3. | In | one cup, combine soy sauce, sherry and sugar. In another, blend |
INSTRUCTIONS
1. Cut pork kidneys in half and devein, then cut in 1/4-inch slices. Parboil 10 minutes, then cool under cold running water. Drain well. 2. Stem snow peas. Slice celery stalks in 1/4-inch sections. Dice dried onions in 1/2-inch cubes. Shred ginger root. cornstarch and cold water to a paste. 4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add kidneys and stir-fry to coat with oil (about 1/2 minute). 5. Add celery and onions. Stir-fry 1-1/2 minutes more. 6. Add soy-sherry mixture. Stir-fry another minute. 7. Stir in and heat stock quickly; then cook, covered, 1 minute over medium heat. Add snow peas and cook, covered, 1 minute more. 8. Stir in cornstarch paste to thicken. Serve at once. VARIATION: For the sherry, substitute either gin or bourbon. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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