Stir-Fried Kidneys

Name: Stir-Fried Kidneys
Cuisine: China
Ingredients: 25 g/1 oz fresh root ginger, shredded; 30 ml/2 tbsp vegetable oil; 10 ml/2 tsp sesame oil; 3 garlic cloves, finely chopped; 2.5 ml/½ tsp salt; 30 ml/2 tbsp rose-flavoured wine (mei kuei lu chiew) or dry sherry; 2 Chinese celery sticks, with leaves; 2 Chinese celery sticks, with leaves; 2 pig’s kidneys; 30 ml/2 tbsp rose-flavoured wine (mei kuei lu chiew) or dry sherry; 30 ml/2 tbsp rose-flavoured wine (mei kuei lu chiew) or dry sherry; noodles, to serve; 5 ml/1 tsp cornflour/cornstarch, blended with 30 ml/2 tbsp water; 5 ml/1 tsp cornflour/cornstarch, blended with 30 ml/2 tbsp water; 2.5 ml/½ tsp sugar; 5 ml/1 tsp cornflour/cornstarch, blended with 30 ml/2 tbsp water

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

In China, offal meats and innards aren’t regarded as secondary to main meats, and are thus accorded a status rarely granted to them in the West. The skilled cooking of liver, kidneys, tripe and brain can reach great culinary heights. This dish hails from Fujian and would have formed part of an imperial banquet. Mei kuei lu chiew — literally ‘rose essence liquor’ — is derived from kaoliang wine made in north China from sorghum and millet, by distilling it with rock sugar and a particular spe

Ingredients

Asia
China
Main course

Ingredients

Method