Chinese Pork and Ham Recipes - Pork Kidneys with Mange tout Recipe

Ingredients

• 4 pork kidneys, halved and cored

• 30 ml/2 tbsp groundnut (peanut) oil

• 2.5 ml/1/2 tsp salt

• 1 slice ginger root, minced

• 3 stalks celery, chopped

• 1 onion, chopped

• 30 ml/2 tbsp soy sauce

• 15 ml/1 tbsp rice wine or dry sherry

• 5 ml/1 tsp sugar

• 60 ml/4 tbsp chicken stock

• 225 g/8 oz mange tout (snow peas)

• 15 ml/1 tbsp corn-flour (cornstarch)

• 45 ml/3 tbsp water

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Method:

1. Parboil the kidneys for 10 minute then drain and rinse in cold water. Heat the oil and fry the salt and ginger for a few seconds.

2. Add the kidneys and stir-fry for 30 seconds until coated with oil. Add the celery and onion and stir-fry for 2 minutes.

3. Add the soy sauce, wine or sherry and sugar and stir-fry for 1 minute. Add the stock, bring to the boil, cover and simmer for 1 minute.

4. Stir in the mange tout, cover and simmer for 1 minute. Mix the corn-flour and water then stir it into the sauce and simmer until the sauce clears and thickens. Serve at once.