STIR-FRIED PORK KIDNEY AND SNOW PEAS

Stir-Fried Pork Kidney And Snow Peas image

Number Of Ingredients 13

4 pork kidney
2 cups snow peas
1/2 cup celery
1/4 cup dried onion
2 slices fresh ginger root
2 tablespoons soy sauce
1 tablespoon sherry
1/4 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons oils
1/2 teaspoon salt
1/4 cup Stock, Chicken or favorite stock

Steps:

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. 3. In one cup, combine soy sauce, sherry and sugar. In another, blend 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves