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Stir Fried Kidneys with Cauliflower Recipe
|Pork kidney||1 Pound, fat and membrane removed, each halved lengthwise and cut crosswise into 1/2 inch strips|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Cauliflower||1 Pound, cored, separated into florets, cut lengthwise into julienne|
|Onion||1 , sliced|
|Fresh ginger||2 Inch, peeled and cut into julienne|
|Sesame seed oil||2 Teaspoon|
Calories 553 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 2.7 mg
Sodium 201 mg8.4%
Total Carbohydrates 35 g11.7%
Dietary Fiber 7 g28.1%
Sugars 10.5 g
Protein 52 g104.4%
Vitamin A 0.7% Vitamin C 185.7%
Calcium 7.4% Iron 7.9%
*Based on a 2000 Calorie diet
Add the kidney and marinate it for 15 minutes.
Dissolve the cornstarch in the stock.
Heat a skillet over high heat and add 1 tablespoon [15 ml.] of the oil.
When the oil is very hot, add the garlic and fry for 30 seconds.
Discard the garlic and add the kidneys.
Cook them, stirring occasionally, for three minutes.
Remove the kidneys and reserve them.
Add the rest of the oil to the skillet and, when it is very hot, add the cauliflower.
Stirring constantly, cook it for two minutes.
Stir in the onion, the chili, if using, and the ginger.
Cook for three minutes, then add the kidney and the dissolved cornstarch.
Slightly reduce the heat.
Cook for another two minutes, stirring constantly.
Add the sesame seed oil, if using, then remove the mixture from the heat.