Chinese cuisine

Easy

Stir Fry Pork Kidney

Name: Stir Fry Pork Kidney
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 4 Pork kidney; 2 Qt Water; For Deep-fry; 2 Qt Cooking oil; For Stir-fry; 1/3 cup Cooking oil; 1½ tbsp. Sichuan peppercorn; 1 tsp. Chef made chili oil [see 'Chef John's Signature Oils' video]; 1 tbsp. Ground bean sauce; 5 cloves Garlic, sliced; 1/2 oz. Ginger, sliced; 1 oz. Julienne green onion; 1 oz. Shallot rings; 2 medium Red jalapenos, ring; 2 medium Green jalapenos, ring; 1 tsp. Shaoxing wine; 1 tbsp. Sweet bean sauce; 1 tsp. Sugar; 1 tsp. Soy sauce; 1 tsp. Sweet black rice vinegar; 1/3 cup Water; 1/2 tsp. White pepper; 2 tbsp. Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water); 1 tsp. Sesame oil

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The traditional pillars of Chinese flavors are captured quickly and delicately in this spicy sweet and sour stir fry pork liver dish. Tip: See how the chef prepares the kidney to remove the tendon and the membrane. be careful to not overcook as this yields a delicate tender result that will melt in your mouth with every bite, the sauce will leave a fiery sweet and salty taste on your tongue. It’s a hot one!

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

4 4 Pork kidney
2 Qt Water
For Deep-fry
2 Qt Cooking oil
For Stir-fry
1/3 cup Cooking oil
1½ tbsp. Sichuan peppercorn
1 tsp. Chef made chili oil [see 'Chef John's Signature Oils' video]
1 tbsp. Ground bean sauce
5 cloves Garlic, sliced
1/2 oz. Ginger, sliced
1 oz. Julienne green onion
1 oz. Shallot rings
2 medium Red jalapenos, ring
2 medium Green jalapenos, ring
1 tsp. Shaoxing wine
1 tbsp. Sweet bean sauce
1 tsp. Sugar
1 tsp. Soy sauce
1 tsp. Sweet black rice vinegar
1/3 cup Water
1/2 tsp. White pepper
2 tbsp. Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water)
1 tsp. Sesame oil

Directions:

Step 1

Cut the pork kidney in half lengthwise.

Step 2

In the center, you will see a white piece of veins — remove it completely; otherwise, it will have a peculiar odor. And do your best to keep the pork kidney in original shape.

Step 3

Make straight cuts at 1.5 to 2 mm apart, don't cut through, stop at 3/5 deep. Then place your knife at a 45-degree angle against the straight cutting line, cut at 1.5 to 2 mm apart, cut through at every 3rd cut. In this way, the strips will be thin and long. Put them in water.

Step 4

In a wok, add 2qt water, bring to a boil. Add the pork kidney strips in the boiling water for 2 seconds, then quickly remove and drain.( This is to remove the gamey taste.)

Step 5

In a wok over high heat, add enough oil, deep fry the pork kidney strips for 2 seconds at 350°F/180°C, then drain.

Step 6

In a wok over medium-low heat, add cooking oil, Sichuan peppercorn, and chef John's hot chili oil, fry for 8-10 second until fragrant.

Step 7

Remove the Sichuan peppercorn, leave the oil remaining in the wok.

Step 8

Add the ground bean sauce stir fry for 3-5 seconds, then add sliced garlic, shredded green onion and stir to mix well.

Step 9

Continue to add shredded shallot, red and green jalapenos circles, and Shaoxing cooking wine, stir to mix well again.

Step 10

Add sweet bean sauce, sugar, light soy sauce, sweet black rice vinegar, water, ground white pepper, and slurry, stir to mix well,

Step 11

then turn the heat to high, add pork kidney strips, sesame oil, quickly stir 5-10 second.

Step 12

Enjoy!

Final Notes

Note: Choose fresh, no odor, and shiny skin pork kidney. The oil temperatue should be high for deep frying. Pay special attention to the duration of deep frying. Othewise, it will affect the mouthfeel. Gently stir, don't break the pork kidney strips.