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Add a photoServings: 6
Ingredients
- 4 x Pork kidneys
- 2 c. Snow peas
- 1/2 c. Celery
- 1/4 c. Dry onions
- 2 slc Fresh ginger root
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/4 tsp Sugar
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
Directions
- 1. Cut pork kidneys in half and devein, then cut in 1/4-inch slices.
- Parboil 10 min, then cold under cool running water. Drain well.
- 2. Stem snow peas. Slice celery stalks in 1/4-inch sections. Dice dry onions in 1/2-inch cubes. Shred ginger root.
- 3. In one c., combine soy sauce, sherry and sugar. In another, blend cornstarch and cool water to a paste.
- 4. Heat oil. Add in salt, then ginger root, and stir-fry a few times. Add in kidneys and stir-fry to coat with oil (about 1/2 minute).
- 5. Add in celery and onions. Stir-fry 1-1/2 min more.
- 6. Add in soy-sherry mix. Stir-fry another minute.
- 7. Stir in and heat stock quickly; then cook, covered, 1 minute over medium heat. Add in 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 possibly bourbon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 84 | 38% |
| Total Fat 9.44g | 12% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.12g | |
| Cholesterol 461mg | 154% |
| Sodium 743mg | 31% |
| Potassium 479mg | 14% |
| Total Carbs 6.5g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.86g | 1% |
| Protein 25.82g | 41% |
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