Name: Lambs’ Kidneys in Marsala Sauce
Yield: This recipe serves 2 as a main course.
Cuisine: Chinese
Ingredients: 1 teaspoon cornstarch dissolved in 3 tablespoons water; 1 tablespoon sesame oil; 4 tablespoons vegetable oil; 1 teaspoon salt; 6 lambs’ kidneys; 1 ounce flaked almond; 3 large garlic cloves, cut diagonally into thin slices; Black pepper to taste; 2 teaspoons fresh ginger juice; 2-2½ tablespoons Marsala wine

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 lambs’ kidneys
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

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Ingredients

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