Stir-Fried Pork Kidney (Bao Chao Yao Hua)
A classic Chinese stir-fry: tender, crunchy pork kidney in a savory sauce with colorful peppers. A true test of knife skills and wok mastery.
Ingredients
15 items- Pork kidney 2
- Green bell pepper 1
- Red bell pepper 1
- Onion 1/2
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Rice vinegar 1 tsp
- Sugar 1 tsp
- Cooking wine 1 tbsp
- Cornstarch 1 tbsp
- White pepper pinch
- Salt to taste
- Vegetable oil 3 tbsp
Nutrition
Steps （6 steps）
Slice kidney in half, remove white core. Score cross-hatch pattern, cut into pieces. Marinate with wine, salt, cornstarch for 10 minutes.
Slice peppers and onion, mince ginger and garlic. Mix sauce ingredients in a bowl.
Blanch kidney in boiling water for 10 seconds, then drain.
Heat oil, fry ginger and garlic. Add kidney, stir-fry over high heat until curled, about 30 seconds. Remove.
Add more oil, stir-fry peppers and onion until tender-crisp.
Return kidney, pour sauce, stir-fry over high heat until sauce thickens, about 15 seconds. Serve.
Tips
Choose fresh kidney. Score evenly (3mm apart) for nice curls. Blanch quickly. Cook on high heat and work fast for tender result.
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