Sizzling stir-fried kidneys


  • 125 g (4 oz) wok–ready hokkien (egg) noodles
  • 175 g (6 oz) calf's kidneys
  • 2 tablespoons black bean sauce
  • 1 tablespoon sunflower oil
  • 1 small red onion, halved and thinly sliced
  • 1 yellow capsicum (bell pepper), halved, seeded and sliced
  • 1 red birdseye (Thai) chilli, seeded and finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2¾ cups (250 g) bean sprouts, trimmed
  • 300 g (10 oz) bok choy, chopped
  • 1½ cups (50 g) rocket (arugula) leaves
  • 2 tablespoons salt–reduced soy sauce, or to taste
  • 2 tablespoons toasted sesame seeds


  1. Cook the noodles according to the packet instructions.
  2. Drain well and set aside.
  3. Cut the kidneys into 2.
  4. 5 cm (1 inch) pieces, following the lobes and discarding any fat and membranes.
  5. Dilute the black bean sauce with 2 tablespoons water and set aside.
  6. Heat 1 teaspoon of the sunflower oil in a wok or large non–stick frying pan over medium–high heat.
  7. Add the kidneys and stir–fry for 3 minutes, or until they are evenly browned, then add 1 tablespoon of the black bean sauce mixture and stir well.
  8. Remove to a plate and keep warm.
  9. Heat the remaining oil in the clean wok and swirl to coat the base and side.
  10. Add the onion, capsicum, chilli, ginger and garlic and stir–fry for 1 minute.
  11. Add the noodles, bean sprouts, bok choy and rocket.
  12. Sprinkle over 2 tablespoons water and continue stir–frying for 2 minutes – the vegetables should still be crunchy and the greens wilted.
  13. Add the remaining black bean sauce mixture, the soy sauce and the kidneys to the wok and toss well to combine.
  14. Divide between serving bowls and serve immediately, sprinkled with the sesame seeds.

Serves 2
Preparation: 15 minutes
Cooking: 20 minutes

Source: Low Fat No Fat Asian Cooking
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