in Recipes

Beef kidneys from the wok

updated

Spread the love

Ingredients for 2 servings:

  • 2 beef kidney(s)
  • 2 tbsp mixed dried Asian mushrooms
  • 1 onion(s), cut into wedges
  • 1 bell pepper(s), sliced, red
  • 3 tbsp soy sauce, sweet (Ketjap Manis)
  • 1 tsp harissa, if available
  • 250 ml red wine

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Split the kidneys lengthwise, clean them, and soak them in water for a few hours, changing the water frequently. Rinse the mushrooms briefly and soak them. Sauté the onions and peppers in a wok, then continue to cook with the halved kidneys and the soaked mushrooms. Deglaze with ketjap manis and the red wine, season, and finish cooking. Bamboo shoots from a jar also taste good when added to the ingredients in the wok. Serve with rice or white bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tofu pan with vegetables and Chinese noodles

Beef goulash à la Mike