Chinese Meats Recipes - Veal Kidney, Yunnan Style Recipe

Ingredients

• 3-4 tablespoons sliced veal kidney

• 2 tablespoons green sweet pepper

• 1 tablespoon Chinese mushrooms

• 1 tablespoon water chestnuts

• 2 tablespoons peanut oil

• salt and Ve-Tsin (M.S.G.)

• pepper

• 1/4-1/2 teaspoon soy sauce

• 1/2 teaspoon ginger sherry

• 3-4 tablespoons hot chicken stock

• 1/2 teaspoon corn-flour

• 1 dessertspoon water

• 1 crushed clove garlic

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Method:

1. Set the kidney slices aside. Thinly slice the pepper, mushrooms and chestnuts. Have the vegetables ready.

2. Heat 1 tablespoon of the oil in a frying-pan. Quickly fry the pepper in it for 1 minute. Add the mushrooms and cook them 1 minute, then the chestnuts and cook for further 1/2 minute.

3. Add a pinch of salt, a pinch Ve-Tsin, a few shakes of pepper, soy sauce, sherry and stock and bring to the boil.

4. Stir in the corn-flour, blended with the water, and boil for 1 1/2 minutes. Meanwhile, heat the remaining oil in another pan, fry the garlic in it till a pale gold color and then discard it.

5. Sprinkle a little pepper, salt and Ve-Tsin into the kidneys and quickly fry them for 1 minute at high heat.

6. Turn the vegetable mixture into a heated serving dish and place the kidney on top.

Note: In this instance, the kidney is fried after the vegetable garnish has been cooked. This is because kidney is at its best only when cooked and served at once. It cannot wait for even a quarter of a minute without becoming hard and losing half its charm.

The slices of kidney should be about 1/8-inch thick and the core and tissue bits running from it into the flesh should be discarded.