| 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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