Stir-Fried Pork Kidneys (Bao Chao Zhu Yao)
爆炒猪腰 · pan chinese cuisine
The author is a longtime fan of strong-flavored dishes and never tires of pork kidneys; this is a simple everyday home recipe.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
zhu shen （fat8g）［ zhu yao zi ］猪肾（fat8g）［猪腰子］
2.0 piece
garlic大蒜
as needed
as needed
salt盐
to taste
1.0 stalk
Chili pepper糍粑辣椒
as needed
to taste
to taste
mSG味精
to taste
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Cut each pork kidney open, remove the white inner parts, then cut them up and soak in salt water for as long as you like. Place the kidneys in a pot of cold water with ginger slices and bring to a boil. As soon as the water boils, remove the kidneys, let cool, slice thinly, and soak in cold water.
✅ Done when: The water has just come to a boil and the kidneys are out of the pot, sliced thin and sitting in cold water.
- 2
Step 2
Cut the aromatics and other ingredients and set them aside.
✅ Done when: All the ingredients are cut and laid out ready to cook.
Heat the wok with cold oil and stir-fry the aromatics over high heat, then add the kidneys and stir-fry vigorously. Add the seasonings, let it braise briefly, then transfer to a bowl and serve.
✅ Done when: The kidneys are cooked through with no gamy smell, and the dish is ready to be served.