INGREDIENTS

• 1 pork kidney (about 8 ounces), cleaned and split, scored with a crosshatch pattern, then cut into triangular pieces

DIRECTIONS

1. Prepare the Ingredients:

   Begin by cutting the red bell pepper, green bell peppers, and ginger. Clean the pork kidney by removing any tough or unpleasant parts. Then, score the kidney with a crosshatch pattern and cut it into triangular pieces.

2. Blanch the Pork Kidney:

   Fill a medium pot with water until it's one-third full. Add a few drops of white wine. Bring the water to a boil, then blanch the pork kidney pieces until they turn a lighter color, about 1-2 minutes. Remove the kidneys from the pot and set them aside to drain.

   Tip:

   Add the white wine, this helps to remove the kidney's strong flavor.

3. Stir-Fry the Aromatics and Peppers:

   Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Once the oil is hot (about 375°F), add the ginger slices and stir-fry until they become fragrant, about 30 seconds. Then, add the red and green bell peppers and stir-fry for another 2-3 minutes, until they begin to soften and release their aroma.

4. Cook the Pork Kidney:

   Add the blanched pork kidney to the skillet. Pour in 1 teaspoon of white wine and 1 teaspoon of light soy sauce, then stir everything together until well combined. Season with 1/2 teaspoon of salt and 1/2 teaspoon of sugar, stirring continuously as the peppers continue to soften and the flavors meld, about 2-3 more minutes.

5. Thicken the Sauce:

   Sprinkle in 1/4 teaspoon of white pepper, then add the cornstarch mixture to the skillet. Stir constantly as the sauce thickens and coats the ingredients evenly.

6. Finish and Serve:

   Just before serving, drizzle a little more oil over the dish to give it a glossy finish. Transfer to a serving plate and enjoy immediately.