Chinese Stir-Fried Pork Kidney (Bao Chao Yao Hua,)

🥢 Chinese Stir-Fried Pork Kidney (Bao Chao Yao Hua, )

Bao Chao Yao Hua is a classic Chinese stir-fry dish, famous for its tender texture, nutritious value, and savory aroma. The word “Yao Hua” refers to the unique cross-cut flower pattern made on the pork kidney before cooking, which allows the flavors to penetrate deeply and gives the dish its signature look. Quick stir-frying over high heat ensures the kidney remains tender, not tough.

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🛒 Ingredients

• Pork kidneys: 2 (about 300 g / 10 oz)

• Cooking wine (Shaoxing wine): 1 tbsp

• Light soy sauce: 1 tbsp

• Dark soy sauce: ½ tbsp (for color, optional)

• Salt: ½ tsp (adjust to taste)

• White pepper powder: ¼ tsp

• Garlic: 2 cloves, sliced

• Ginger: 4–5 slices

• Scallion: 1 stalk, cut into sections

• Dried red chili peppers: 4–5 (optional, for heat)

• Green bell pepper or celery: 1 (cut into strips, optional)

• Starch slurry (1 tsp cornstarch mixed with 2 tbsp water)

• Oil: 2–3 tbsp

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👩‍🍳 Instructions

Step 1. Prepare the Pork Kidneys

1. Split the kidneys lengthwise and remove the white core (which has a strong odor).

2. Rinse thoroughly under running water, then soak in a bowl with a spoonful of cooking wine and sliced ginger for 10 minutes to remove any gamey smell.

3. Slice the kidneys into thin pieces and make shallow crisscross cuts on the surface to create the “flower” pattern. Rinse again and drain.

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Step 2. Marinate

1. In a bowl, combine the sliced kidneys with a little salt, white pepper, and half a tablespoon of cooking wine.

2. Mix gently and let sit for 10 minutes.

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Step 3. Stir-Fry Aromatics

1. Heat a wok over high heat, add oil.

2. Stir-fry ginger, garlic, scallion, and dried red chilies until fragrant.

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Step 4. Cook the Kidneys

1. Add the marinated kidneys to the wok and stir-fry quickly over high heat.

2. When they curl and turn slightly pink, splash in light soy sauce, dark soy sauce, and cooking wine.

3. Stir well and add green pepper strips (if using).

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Step 5. Finish the Dish

1. Add starch slurry to thicken the sauce slightly, tossing the kidneys to coat evenly.

2. Taste and adjust with salt or white pepper if needed.

3. Remove immediately once the kidneys are just cooked through—overcooking will make them tough.

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🍴 Serving Tips

• Serve hot with steamed rice to soak up the savory sauce.

• For extra fragrance, sprinkle with sesame oil before serving.

• This dish is best enjoyed fresh, right out of the wok.