Sichuan Stir-Fried Kidney Flowers
Tender pork kidney flowers with numbing Sichuan peppercorns, dried chilies, and a glossy soy-vinegar sauce. A restaurant-quality Sichuan classic that's surprisingly approachable at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ¾ lb pork kidneys
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- ½ tbsp sesame oil
- 1 tbsp Sichuan peppercorns
- 6 whole dried red chilies
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 whole scallions, cut into 1-inch pieces
- 3 tbsp vegetable oil
- ¼ cup water
- 1 tsp cornstarch
Instructions
- 1
Slice kidneys in half lengthwise. Remove white membrane and any dark spots with a sharp knife.
- 2
Cut each kidney half into 2-inch pieces, making shallow crosshatch cuts on flat side (do not cut all the way through).
- 3
Boil salted water in a pot. Add kidney pieces and simmer 3 minutes until just firm. Drain and pat dry.
- 4
Whisk soy sauce, vinegar, sesame oil, and cornstarch with water in a small bowl.
- 5
Toast Sichuan peppercorns in a small dry skillet over medium heat, 1 minute until fragrant. Crush coarsely with the bottom of a cup.
- 6
Heat 2 tbsp oil in a 12-inch wok or skillet over high heat until it shimmers, about 90 seconds.
- 7
Add kidney pieces in a single layer. Do not stir for 2 minutes until undersides are golden and crispy.
- 8
Flip kidney pieces and cook 1 minute more without stirring. Transfer to a plate.
- 9
Add remaining 1 tbsp oil to wok. Add dried chilies and toast 30 seconds until edges darken and fragrance rises.
- 10
Add garlic and ginger. Stir constantly for 15 seconds until fragrant but not browned.
- 11
Pour sauce mixture into wok and stir 30 seconds until it thickens and turns glossy.
- 12
Return kidney pieces to wok. Add crushed Sichuan peppercorns and scallions. Toss to coat, 30 seconds.
- 13
Serve immediately over steamed rice while the pan is still sizzling.
Tools you’ll need
- 12-inch wok or skillet
- pot for boiling
- small dry skillet
- sharp knife
- cutting board
- small bowl
- whisk
- measuring spoons and cups
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