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Water Chestnuts with Pork Kidneys Recipe
|Pork kidneys||3⁄4 Pound, fat and membrane removed, soaked and cubed|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Brown sugar||1 Teaspoon|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Water chestnuts||8 , thinly sliced|
Calories 921 Calories from Fat 263
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 937.9 mg39.1%
Total Carbohydrates 125 g41.8%
Dietary Fiber 28 g111.9%
Sugars 9.5 g
Protein 41 g81.7%
Vitamin A 0.1% Vitamin C 31.1%
Calcium 16.1% Iron 70.1%
*Based on a 2000 Calorie diet
Pour this sauce over the kidneys and let them marinate for half an hour.
Drain the kidneys, reserving the sauce.
Heat the oil in a heavy skillet.
Stirring constantly, lightly fry the onion and water chestnuts for a minute or so.
Move them to one side of the skillet and fry the kidneys stirring all the while for five minutes, or until they change color completely.
Now add the sauce; stir and cook for a few minutes, until the gravy thickens.