Chinese Pork Kidneys 中國豬肉腎

  • 500 gm (1 lb) pork kidneys, (trimmed)
  • 120 ml (1/2 cup) yellow onions
  • 120 ml (1/2 cup) zucchini
  • 120 ml (1/2 cup) celery
  • 120 ml (1/2 cup) carrots
  • 150 gm (~1/3 lb) pork steak
  • peanut oil
  • 2 cloves garlic, sliced thin
  • 1/2 teaspoon fresh-grated ginger
  • 2 tablespoons dry sherry
  • 2 tablespoons light soy sauce
  • 1/2 tablespoon cornstarch in 3 tablespoons water
  • brown sugar (optional)
  • hot pepper sauce (optional)

  1. Cut the pork kidneys into very thin slices, and score them in a crisscross manner on one side. 
  2. Slice up the celery, carrots, yellow onions, and zucchini to make 1/2 cup. 
  3. Cut the pork steak into bite size pieces.
  4. Cook the pork steak in a hot pan or wok with peanut oil for a few minutes. Remove. 
  5. Add the garlic and 2 tablespoons peanut oil to the pan. 
  6. Add the celery, carrots, onions, and zucchini in that order, and cook for 2 minutes after each addition. 
  7. Add the kidney and the pork, and stir-fry for 5 minutes more. 
  8. Make a sauce of ginger, dry sherry, soy sauce, and a little cornstarch and water. 
  9. You may wish to add a pinch of brown sugar or even some hot pepper sauce. 
  10. Add the sauce, and cook until it thickens, about 2 minutes.