Stir-fried Pork Kidneys (Bao Chao Yao Hua)
A classic Shandong dish, pork kidneys tender and crisp without gamey taste, stir-fried with peppers in a rich savory sauce, perfect with rice.
Ingredients
15 items- Pork kidneys 2 (about 300g)
- Green pepper 1
- Red pepper 1
- Ginger 3 slices
- Garlic 3 cloves
- Dried chili peppers 5
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Vinegar 1 tsp
- Sugar 1/2 tsp
- Salt to taste
- White pepper a pinch
- Cornstarch 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Split the pork kidneys, remove the white membrane, rinse, score in a crosshatch pattern (cutting 2/3 deep), then cut into 4cm pieces. Place in a bowl.
Add 1 tbsp cooking wine, a pinch of salt, white pepper and 1 tsp cornstarch to the kidneys. Mix well and marinate for 10 minutes to remove odor.
In a small bowl, combine light soy sauce, dark soy sauce, vinegar, sugar, 1 tsp cornstarch and 2 tbsp water. Stir to make the sauce.
Wash and deseed the green and red peppers, cut into chunks. Mince ginger, slice garlic, cut dried chili into sections.
Bring a pot of water to a boil. Quickly blanch the kidneys for about 10 seconds until they change color. Drain immediately and pat dry with paper towel.
Heat the wok over high heat, add 2 tbsp oil. When hot, add ginger, garlic and dried chili. Stir-fry for about 10 seconds until fragrant.
Add the kidneys and pepper chunks. Stir-fry vigorously over high heat for about 30 seconds until the kidneys curl and are cooked.
Pour in the prepared sauce. Continue stir-frying over high heat for about 15 seconds until the sauce thickens and coats the kidneys. Serve immediately.
Tips
Blanching kidneys for too long will make them tough; always use high heat for fast stir-frying; remove the white membrane thoroughly to avoid off-flavors.
You May Also Like
More recipes you might enjoy
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.