Recipe - Stir-Fried Pork Kidney And Snow Peas

4 Pork kidneys
2 cup Snow peas
One half cup Celery
One fourth cup Dried onions
2 sl Fresh ginger root
2 tablespoon Soy sauce
1 tablespoon Sherry
One fourth teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoon Water
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Cut pork kidneys in half and devein, then cut in 1/4inch slices.
Parboil 10 minutes, then cool under cold running water. Drain well.

2. Stem snow peas. Slice celery stalks in 1/4inch sections. Dice dried
onions in 1/2inch cubes. Shred ginger root.

3. In one cup, combine soy sauce, sherry and sugar. In another, blend
cornstarch and cold water to a paste.

4. Heat oil. Add salt, then ginger root, and stirfry a few times. Add
kidneys and stirfry to coat with oil (about One half minute).

5. Add celery and onions. Stirfry 1One half minutes more.

6. Add soysherry mixture. Stirfry another minute.

7. Stir in and heat stock quickly; then cook, covered, 1 minute over
medium heat. Add snow peas and cook, covered, 1 minute more.

8. Stir in cornstarch paste to thicken. Serve at once.

VARIATION: For the sherry, substitute either gin or bourbon.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.