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Sichuan-Styled Kidney Flowers
Inspired by Fuchsia Dunlop, this recipe will surprise and delight. The morsels are well-cooked on high heat, browning some exterior pieces while still allowing for a pink center, and the knifework allows the flower to unfold like a blossom during cooking.
Serves 4
Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients
For the kidneys
- 1 pound lamb or pork kidneys
- 2 celery sticks, sliced lengthwise and cut into quarters
- 2 scallions, sliced in half and cut into quarters
- 3 tablespoons lard
- 2 garlic cloves, peeled and sliced thinly
- Thumb of ginger, sliced thinly
For the marinade
- 1 tablespoon rice wine
- ½ teaspoon salt
For the sauce
- ¾ teaspoon arrowroot
- ⅛ teaspoon pepper
- 2 teaspoons soy sauce
- 2 teaspoons rice wine
- 3 tablespoons broth
Instructions
- Prep the kidneys. Place the kidneys flat on the cutting board and slice them in half, parallel to the cutting board. Trim away the connective tissue core from each half. Use the knife again to score the inside of the kidneys in a cross-hatch pattern, without cutting all the way through. Cut the kidney lobes into uniform pieces for cooking.
- Put the kidney pieces in a bowl with the marinade, mixing well. Set aside while preparing remaining ingredients.
- Combine the sauce ingredients into a bowl.
- Heat a pan on high heat. Add the lard and when it is smoking, add the kidneys. Stir-fry briefly to separate the kidneys in the pan. Add the garlic, ginger, and scallions to the pan. Stir-fry briefly and add celery as well. Continue to stir-fry until the kidneys are just cooked and pink in the center – just another minute or two. Add the sauce and mix well as it thickens and coats each of the ingredients. Serve immediately.
Reprinted with permission from Janine Farzin’s website, Offally Good Cooking. See many more recipes and sign up for her mailing list at offallygoodcooking.com.
Photo © Janine Farzin.
Published in the Journal of Health and Healing™
Fall 2024 | Volume 48, Number 3
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