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Veal Kidney Yunnan Style Recipe
|Sliced veal kidney||4 Tablespoon|
|Green sweet pepper||2 Tablespoon|
|Chinese mushrooms||1 Tablespoon|
|Water chestnuts||1 Tablespoon|
|Peanut oil||2 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Ginger sherry||1⁄2 Teaspoon|
|Chicken stock||4 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
Serving size: Complete recipe
Calories 392 Calories from Fat 291
% Daily Value*
Total Fat 33 g50.6%
Saturated Fat 5.9 g29.3%
Trans Fat 0 g
Cholesterol 220.2 mg
Sodium 787.1 mg32.8%
Total Carbohydrates 12 g4.1%
Dietary Fiber 1.3 g5.1%
Sugars 2.5 g
Protein 12 g24.5%
Vitamin A 6% Vitamin C 48.3%
Calcium 2.2% Iron 14.4%
*Based on a 2000 Calorie diet
Thinly slice the pepper, mushrooms and chestnuts.
Have the vegetables ready.
Heat 1 tablespoon of the oil in a frying-pan.
Quickly fry the pepper in it for 1 minute.
Add the mushrooms and cook them 1 minute, then the chestnuts and cook for further 1/2 minute.
Add a pinch of salt, a pinch Ve-Tsin, a few shakes of pepper, soy sauce, sherry and stock and bring to the boil.
Stir in the cornflour, blended with the water, and boil for 1 1/2 minutes.
Meanwhile, heat the remaining oil in another pan, fry the garlic in it till a pale gold colour and then discard it.
Sprinkle a little pepper, salt and Ve-Tsin into the kidneys and quickly fry them for 1 minute at high heat.
Turn the vegetable mixture into a heated serving dish and place the kidney on top.