| 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 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1/4 | t | Sugar |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
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. Stem snow peas. Slice celery stalks in 1/4-inch sections. Dice dried onions in 1/2-inch cubes. Shred ginger root. In one cup, combine soy sauce, sherry and sugar. In another, blend cornstarch and cold water to a paste. 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). Add celery and onions. Stir-fry 1-1/2 minutes more. Add soy-sherry mixture. Stir-fry another minute. Stir in and heat stock quickly; then cook, covered, 1 minute over medium heat. Add snow peas and cook, covered, 1 minute more. 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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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 1.3mg
Sodium: 543.3mg
Potassium: 139.4mg
Carbohydrates: 7g
Fiber: 1.2g
Sugar: 2.5g
Protein: 1.9g