Lambs’ Kidneys in Marsala Sauce

Preparation info
  • This recipe serves

    2

    as a main course.
    • Difficulty

      Medium

Appears in
Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Lambs’ kidney, subtle in taste and texture, can easily become rubbery if it is overcooked. By stir-frying it, however, you can cook it to a turn, or even have it slightly underdone. In this recipe, the interaction between the salt, ginger juice, sesame oil, and Marsala wine produces a scrumptious result.

Ingredients

  • 6 lambskidneys
  • 4 tablespoons vegetable oil
  • 3 large garlic cloves

Method

  • Carefully remove the white fatty lumps and membranes of the kidneys. Cut each horizontally into about 6 pieces, removing any remaining white membranes. Put into a bowl.
  • Marinate the kidneys. Add the salt, pepper, and ginger juice to the kidneys and mix well. Leave to stand for about 30 minutes. Blend in the oil.
  • Heat the wok over a high heat until smoke ri