Kidney with Scallion and CauliflowerEastern Chinese recipe
4 lamb kidneys, halved and cored
2 tbsps dry sherry = See ingredient with photo
1 small cauliflower, broken into florets
2 tbsps oil
4 scallions, cut into 1 inch pieces = See ingredient with photo
1 tbsp cornstarch = See ingredient with photo
1 tbsp soy sauce = See ingredient with photo
2 tbsps water
1 tsp brown sugar
Score the kidney halves with shallow criss-cross cuts, about ½ inch apart. Marinate in the sherry for 10 minutes. Drain, reserving the marinade.
Cook the cauliflower in boiling salted water for 3 minutes. Drain thoroughly.
Heat the oil in a pan. Add the kidneys, scallions and cauliflower and fry for 2 minutes.
Mix the cornstarch with the soy sauce, water, sugar, reserved marinade and 1 tsp salt. Add to the pan and cook gently for 3 minute, stirring until the sauce is thickened. Serve hot.
If you like this recipe, you'll love these two cookbooks by Kenneth Lo, "The Complete Encyclopedia of Chinese Cooking" and "The Top 100 Chinese Dishes"
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