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Sesame Oil Pork Kidney Stir-Fry
麻油腰花
麻油腰花
Serves
2
Time
43 min
For
TCM kidney support
Po Po sayswhy we make this
“In Chinese tradition, the kidneys are linked to recovery from childbirth. This dish is a quick weeknight main with a strong sesame-and-ginger character. The trick is removing the white core completely and stir-frying fast.”
Ingredients · 材料
At SeeWoo · Wing Yip
2 kidneys (~300g)
Pork kidneys 猪腰
30g
Old ginger 老姜
julienned
2 tbsp
Toasted sesame oil 麻油
dark, toasted
2 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing
1 tbsp
Light soy sauce 生抽
2 stalks
Spring onions 葱
for garnish
pinch
Sea salt 盐
Method · 做法
1
Halve the kidneys lengthwise. Carefully remove the white core and any membrane (this is what eliminates the bitter edge).
2
Score the surface with a fine crosshatch pattern. Rinse thoroughly. Soak in cold water for 30 minutes.
3
Blanch briefly in boiling water for 30 seconds. Drain.
4
Heat the sesame oil in a wok over high heat. Sweat the ginger for 1 minute.
5
Add the kidneys. Stir-fry quickly for 2 to 3 minutes. Pour in the wine and soy. Toss.
6
Plate, garnish with spring onion, and serve immediately. Do not overcook or the kidneys turn rubbery.
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.