• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stir-Fried Pork Kidney and Snow Peas

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 4 Pork kidneys
  • 2 c Snow peas
  • 1/2 c Celery
  • 1/4 c Dried onions
  • 2 sl Fresh ginger root
  • 2 tb Soy sauce
  • 1 tb Sherry
  • 1/4 ts Sugar
  • 1 tb Cornstarch
  • 3 tb Water
  • 2 tb Oil
  • 1/2 ts Salt
  • 1/2 c Stock


1. Cut pork kidneys in half and devein, then cut in 1/4-inch slices.
Parboil 10 minutes, then cool under cold running water. Drain well.

2. Stem snow peas. Slice celery stalks in 1/4-inch sections. Dice dried
onions in 1/2-inch cubes. Shred ginger root.

3. In one cup, combine soy sauce, sherry and sugar. In another, blend
cornstarch and cold water to a paste.

4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add
kidneys and stir-fry to coat with oil (about 1/2 minute).

5. Add celery and onions. Stir-fry 1-1/2 minutes more.

6. Add soy-sherry mixture. Stir-fry another minute.

7. Stir in and heat stock quickly; then cook, covered, 1 minute over
medium heat. Add 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 bourbon.

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