Sauteed Pork Kidney

Name: Sauteed Pork Kidney (Huo pao yao hua)
Cuisine: Chinese
Ingredients: 4 cups oil; ¼ teaspoon black pepper; 1 teaspoon sesame oil; 1 teaspoon cornstarch; ½ teaspoon salt; 1 teaspoon sugar; 1 tablespoons wine; 2 tablespoons soy sauce (seasoning sauce); 1 teaspoon minced ginger; 2 tablespoons soy sauce (seasoning sauce); 2 tablespoons dry wood ear (or 6 mushrooms); 1 tablespoon minced green onion; 1 cooked bamboo shoot (or 8 water chestnuts); 2 tablespoons dry wood ear (or 6 mushrooms); 3 pork kidneys (about 1-½ pounds); 1 cooked bamboo shoot (or 8 water chestnuts)

Huo pao yao hua

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3 pork kidneys (about 1-½ pounds)
1 cooked bamboo shoot (or 8

Asia
Taiwan
Honan
Hopeh
Shansi
Shantung
Dinner
Main course

Method

Cut the pork kidney in half horizontally, and remove the white membrane. Score outside lengthwise and crosswise each ⅛” deep. Then cut into 6 or 8 pieces put in bowl and soak with cold water.
Slice the cooked bamboo shoot (or canned) into 1” square. Soak dry wood ear in warm water and remove stems.
Prepare the seasoning sauce in a bowl.
Heat