frying kidney flowers in sauce

How to Make Stir-Fried Pork Kidneys in Bean Sauce

Stir-fried pork kidneys in bean sauce (酱爆腰花) is a classic Chinese dish known for its tender texture and savory, umami-rich flavor. Here’s a step-by-step guide to mastering this recipe.

Ingredients: 500g fresh pork kidneys, 2 tbsp fermented bean paste (doubanjiang), 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 sugar, 1 sliced ginger, 2 minced garlic cloves, 1 sliced green onion, 1 bell pepper (optional), and 4 tbsp oil.

Preparation:

1. Clean the Kidneys: Soak kidneys in cold water with 1 tbsp vinegar for 15 minutes to remove odor. Slice kidneys in half, remove the core, and cut into thin strips. Marinate in 1 tsp soy sauce, 1 tsp Shaoxing wine, and 1 cornstarch for 20 minutes.

2. Prepare Sauce: Mix 1 tbsp fermented bean paste, 1 tbsp soy sauce, 1 tsp sugar, and 2 tbsp water.

Cooking:

1. Heat oil in a wok over high heat. Stir-fry kidneys for 1-2 minutes until just cooked. Remove and set aside.

2. In the same wok, sauté ginger, garlic, and fermented bean paste until fragrant. Add bell pepper if using, stir-frying for 30 seconds.

3. Return kidneys to the wok, pour in the sauce, and toss quickly. Add green onions, stir for 10 seconds, and serve hot.

Tips: Blanch kidneys in boiling water for 10 seconds before stir-frying to ensure tenderness. Adjust spice levels by reducing doubanjiang for a milder taste. Enjoy this authentic Sichuan dish with steamed rice!