Free Chinese Recipes

Ingredients

• 225 g (1/2 lb) lamb’s kidney
• 350 g (3/4 lb) lamb’s liver
• 7 ml (1/2 tablespoon) salt
• 15 ml (1 tablespoon) corn flour
• 45 ml (3 tablespoons) vegetable oil
• 1 green pepper
• 30 ml (2 tablespoons) wood ears tree fungi
• 30 ml (2 tablespoons) lard (use oil if not available)

Sauce:

• 22 ml (1 1/2 tablespoons) sugar
• 45 ml (3 tablespoons) wine vinegar
• 15 ml (1 tablespoon) soy sauce
• 15 ml (1 tablespoon) tomato puree
• 22 ml (1 1/2 tablespoons) corn flour blended in 60 ml (4 tablespoons) water
• 60 ml (4 tablespoons) cold stock

Serve 4-6

** Free Chinese Recipes **

Method:

1. Remove the membrane from the kidney. Cut it and the liver into small, thin slices. Score each kidney piece with 6 criss-cross cuts.

2. Sprinkle and rub them with the salt, corn flour and 15 ml (1 tablespoon) oil. Cut the pepper into small slices; soak the wood ears in water for 5 minutes, rinse clean and drain. Mix the sauce ingredients together until consistent.

3. Heat the remainder of the oil in a large frying pan. Add the kidney and liver, and stir them over a high heat for 2 minutes. Remove and put aside.

4. Melt Pie lard in the pan. Add the pepper and wood ears. Stir them over a high heat for 2 minutes. Return the kidney and liver to the pan. Stir the ingredients together for 1 minute.

5. Pour the sauce mixture into the pan. Turn and mix with the solids in the pan. As soon as the sauce thickens and becomes transparent, pour it into a dish and serve.

Note: This is another dish which has to be eaten as soon as it leaves the pan. Its sweet and sour flavor makes a change from the stewed and other quick-fried dishes, which are mostly soy­ flavored.