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Receta Stir Fried Pork Kidney And Snow Peas
by Global Cookbook

Stir Fried Pork Kidney And Snow Peas
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Ingredientes

  • 4 x Pork kidneys
  • 2 c. Snow peas
  • 1/2 c. Celery
  • 1/4 c. Dry onions
  • 2 slc Fresh ginger root
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Sherry
  • 1/4 tsp Sugar
  • 1 Tbsp. Cornstarch
  • 3 Tbsp. Water
  • 2 Tbsp. Oil
  • 1/2 tsp Salt
  • 1/2 c. Stock

Direcciones

  1. Cut pork kidneys in half and devein, then cut in 1/4-inch slices.
  2. Parboil 10 min, then cold under cool running water. Drain well.
  3. Stem snow peas. Slice celery stalks in 1/4-inch sections. Dice dry onions in 1/2-inch cubes. Shred ginger root.
  4. In one c., combine soy sauce, sherry and sugar. In another, blend cornstarch and cool water to a paste.
  5. Heat oil. Add in salt, then ginger root, and stir-fry a few times. Add in kidneys and stir-fry to coat with oil (about 1/2 minute).
  6. Add in celery and onions. Stir-fry 1-1/2 min more.
  7. Add in soy-sherry mix. Stir-fry another minute.
  8. Stir in and heat stock quickly; then cook, covered, 1 minute over medium heat. Add in snow peas and cook, covered, 1 minute more.
  9. Stir in cornstarch paste to thicken. Serve at once.
  10. VARIATION: For the sherry, substitute either gin or possibly bourbon.