Pork or Lamb Kidney Stir Fry

(click to enlarge)	Pork or Lamb Kidney Stir Fry China, Beijing
(click to enlarge)	Serves: Effort: Sched: DoAhead:	2 w/rice *** 2 hrs Prep		A simple meat dish with plenty of tasty sauce, making it a good match for steamed Jasmine rice. Pork and Lamb kidneys do not have so strong a flavor as beef kidneys.

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Kidneys (1)
Ginger root
---- Sauce
Scallions
Stock
Rice Wine (2)
Soy Sauce, dark
Salt
Sugar
Cornstarch
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Lard (3)

Prep - (1-3/4 hrs - 25 min work)

Soak KIDNEYS in cold water for 1 hour. Drain, slice into left and right halves. Cut away the white fat and plumbing. Place halves cut side down and cut diagonally into three or four pieces depending on size. Soak in fresh cold water another 20 minutes, then drain thoroughly.
Chop GINGER fine.
Chop SCALLIONS fine, white only. Mix all SAUCE items.

Run - (15 min)

In a wok or sauté pan heat LARD very hot. Stir in Ginger and fry stirring for a few seconds. Stir in the Kidneys over high heat until just done. They should still be pink inside but there should be no free blood when pierced. Do not overcook or they will toughen. Remove from the pan and set aside.
Stir the Sauce mix into the pan and bring to a boil. Simmer stirring until it thickens.
Stir the Kidneys back in and fry stirring until they are well coated with sauce.
Serve hot with plenty of rice and a vegetable side dish.

NOTES:

Kidneys:
Pork kidneys or Lamb kidneys are suitable. Beef kidneys have a very different flavor. For details see our Pork Kidneys and Lamb Kidneys pages.
Rice Wine: Use a good drinkable Rice Wine, not that horrid "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.
Lard:
Lard is the traditional frying medium through Thailand and much of China, as well as Hungary, Poland and Czech Republic. The American Heart Association so villainized it Americans are afraid to use it, but it's not nearly as dangerous as the trans fats they urged us to use instead. It has a better health profile than butter, and is now increasingly used by top chefs. For details see our Lard page. If you still don't want to use it, use Pure Olive Oil (not virgin), or Avocado oil (richer flavor).
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste