Stir-Fried Kidney with Scallions

Name: Stir-Fried Kidney with Scallions (Ts’ung yu yao hua)
Cuisine: Chinese
Ingredients: 1 tablespoon cornstarch; ½ teaspoon salt; 2 whole pork kidneys; 1 teaspoon cornstarch; 1 tablespoon wine; ¼ teaspoon black pepper; 1 tablespoon soy sauce (light); 1 tablespoon soy sauce (light); 1 cup green onion (shredded); ½ cup ginger (shredded); 15 mushrooms (optional); 2 cups oil; 2 bamboo shoots (optional); ½ carrot (optional)

Ts’ung yu yao hua

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 whole pork kidneys
½ teaspoon salt
1 tablespoon corn

Asia
Taiwan
Stew

Method

Cut kidneys in half horizontally and remove white section. Score lengthwise and crosswise and cut into 1” square pieces. Plunge into cold water for a while, then drain, and marinate with salt and cornstarch.
Prepare seasoning sauce in bowl and set aside.
Deep-fry kidney in oil over high heat for 3 seconds, remove and drain. Heat another 3 tablespoons