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Stir - Fried Sea Scallops And Pork Kidneys
(Hsien - Kan - Pei - Yao - Hua)
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| What You Need: |
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4 pork kidneys
½ pound fresh or thoroughly defrosted frozen sea scallops
¼ cup peanut oil, or flavorless vegetable oil
1 tablespoon Chinese rice wine, or pale dry sherry
1 teaspoon finely chopped, peeled fresh ginger root
1 scallion, including the green top, finely chopped
2 tablespoons soy sauce
½ teaspoon salt
1 teaspoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon chicken stock, fresh or canned, or cold water
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| How To Cook: |
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PREPARE AHEAD:
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1. Peel off the thin outer membrane covering the kidneys, if the butcher has not already removed it, with a cleaver or sharp knife. Split the kidneys in half lengthwise and cut away the small knobs of fat and any tough membrane surrounding them.
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2. Place the kidney halves flat side down on a chopping board and score their surfaces diagonally to create a crisscross pattern, cutting about two thirds of the way down into them and spacing the cuts about ¼ inch apart.
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3. Then cut the kidneys crosswise into 1-inch slices, and cut the slices into strips about 2 inches long.
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4. Wash the scallops under cold running water, pat them dry with paper towels and cut them horizontally into slices ¼ inch thick.
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5. Have the above ingredients, and the oil, wine, ginger, scallions, soy sauce, salt, sugar and the cornstarch mixture within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the scallops and stir-fry for only 1 minute, or until they turn white but not too firm. Immediately pour in the wine and add the salt, stir well, and, with a large spoon, transfer the scallops to a plate.
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3. Pour the remaining 2 tablespoons of oil into the pan, heat for about 30 seconds, and add the ginger and scallions. Stir for a few seconds and drop in the kidneys.
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4. Stir-fry over high heat for 2 minutes, or until their edges begin to curl. Then add the soy sauce and sugar. Return the scallops and their accumulated juices to the pan, and mix with the kidneys for a few seconds.
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5. Give the cornstarch mixture a quick stir to recombine it and add it to the pan. When the kidneys and scallops are coated with a light, clear glaze-this will take no more than a few seconds-transfers the entire contents of the pan to a heated platter and serve at once.
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To Serve: 4 as a main course or 4 to 6 as part of a Chinese Meal
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