Shrimp and Kidney Recipe

Summary

Cooking Time30 MinDifficulty LevelBit Difficult
Health IndexAverageServings5
CuisineCourse
MethodMain Ingredient

Ingredients

 Pork kidney1 Pound, fat and membrane removed, halved and cored
 Salt3 Teaspoon
 Fresh ginger slices2 (1 By 1 1/2 Inches Size)
 Dry sherry1⁄4 Cup (4 tbs)
 Shrimp1⁄2 Pound, peeled, deveined and washed
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Garlic1 Clove (5 gm), crushed
 Sugar1⁄2 Teaspoon
 Dark soy sauce1 Tablespoon
 Smithfield ham slices1⁄4 Cup (4 tbs)
 Sliced bamboo shoots1⁄4 Cup (4 tbs)
 Scallion1 , cut into 2 inch pieces
 Cornstarch1 Tablespoon, dissolved

Nutrition Facts

Serving size

Calories 324 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 71.4 mg

Sodium 1517.7 mg63.2%

Total Carbohydrates 13 g4.2%

Dietary Fiber 0.91 g3.6%

Sugars 1.5 g

Protein 29 g57.5%

Vitamin A 2.2% Vitamin C 6%

Calcium 3.7% Iron 7.9%

*Based on a 2000 Calorie diet

Directions

Score each kidney half, then cut it into 1/2-by-1-inch [1-by-2 1/2-cm.] pieces.
Rinse the kidneys several times in cold water.
Drain, add 1 teaspoon [5 ml.] of salt and one ginger slice, and let stand 10 minutes.
Rinse and drain.
Add 2 tablespoons [30 ml.] of sherry and let stand 10 minutes.
Drain again.
Add cold water to cover and soak the kidneys in the refrigerator overnight, or for at least 10 to 12 hours.
Add 1 teaspoon of salt to a bowl of water and add the shrimp.
Stir or whip with chopsticks for about two minutes, then rinse the shrimp and dry them on paper towels.
Heat 2 tablespoons of the oil in a wok or skillet and stir fry the shrimp for just a minute.
Add 1 tablespoon [15 ml.] of the sherry and the remaining teaspoon of salt.
Stir, then remove the shrimp from the pan and set them aside.
Discard the oil.
Add the remaining oil to the wok or skillet and let the garlic sizzle for a few seconds in the oil.
Drain the kidney pieces, pat them dry and add them to the pan.
Stir quickly for just 30 seconds.
Add the remaining sherry, soy sauce and sugar, and stir, then add the ham, bamboo shoots, remaining ginger slice and scallion.
Stir, then add the reserved shrimp and stir again.
Thicken with the dissolved cornstarch (stirred again to make sure the water and cornstarch are thoroughly mixed) and serve immediately.
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