Stir-fried Lamb Kidneys

Name: Stir-fried Lamb Kidneys
Yield: Serves 6 with 3 Other Dishes
Cuisine: China
Ingredients: 250 ml (8 fl oz/1 cup) vegetable oil; 8 lamb kidneys, about 450 g (1 lb); 1 large red pepper, trimmed and cored, cut into wedges; 50 g (2 oz) canned bamboo shoots, thinly sliced and blanched; 2.5 ml (½ tsp) salt; 12 turns black peppermill; 8 g (¼ oz) cloud ears, reconstituted and roughly broken up into pieces; 5–10 ml (1–2 tsp) sesame oil; 15 ml (1 tbsp) finely chopped ginger; 6 spring onions, trimmed and cut into 4 cm (1½ in) sections; 30 ml (2 tbsp) peanut or vegetable oil; 30 ml (2 tbsp) peanut or vegetable oil; 15 ml (1 tbsp) thick or dark soy sauce; 75 ml (5 tbsp) stock or water; 5 ml (1 tsp) tapioca or potato flour dissolved in 15 ml (1 tbsp) water; 15 ml (1 tbsp) thick or dark soy sauce; 5 ml (1 tsp) tapioca or potato flour dissolved in 15 ml (1 tbsp) water; 5 ml (1 tsp) tapioca or potato flour dissolved in 15 ml (1 tbsp) water; 5 ml (1 tsp) tapioca or potato flour; 5 ml (1 tsp) tapioca or potato flour; 75 ml (5 tbsp) stock or water

Preparation info

Serves
6
with 3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Chinese Muslims in Peking are very fond of this dish, which is served both at home and in restaurants. In China it is considered a delicacy, but as lamb kidneys are inexpensive in the West, it makes a tasty everyday dish.

Ingredients

8 lamb kidneys, about 450 g (1 lb)
250 ml (<

Asia
China
Main course
Beijing

Method

Remove the membranes encasing the kidneys, if any. Halve each kidney lengthways. Using scissors or a knife, cut off and discard the white, fatty and rank membrane inside. Place each half on a cutting board. With a pointed knife, make shallow, diagonal criss-cross cuts on both sides (or at least on one side) of the kidneys, then cut each half into 3 sections. Put into a bowl