Sichuan Stir-Fried Kidney Flowers

Step 1

Slice kidneys in half lengthwise. Remove white membrane and any dark spots with a sharp knife.

Step 2

Cut each kidney half into 2-inch pieces, making shallow crosshatch cuts on flat side (do not cut all the way through).

Step 3

Boil salted water in a pot. Add kidney pieces and simmer 3 minutes until just firm. Drain and pat dry.

Step 4

Whisk soy sauce, vinegar, sesame oil, and cornstarch with water in a small bowl.

Step 5

Toast Sichuan peppercorns in a small dry skillet over medium heat, 1 minute until fragrant. Crush coarsely with the bottom of a cup.

Step 6

Heat 2 tbsp oil in a 12-inch wok or skillet over high heat until it shimmers, about 90 seconds.

Step 7

Add kidney pieces in a single layer. Do not stir for 2 minutes until undersides are golden and crispy.

Step 8

Flip kidney pieces and cook 1 minute more without stirring. Transfer to a plate.

Step 9

Add remaining 1 tbsp oil to wok. Add dried chilies and toast 30 seconds until edges darken and fragrance rises.

Step 10

Add garlic and ginger. Stir constantly for 15 seconds until fragrant but not browned.

Step 11

Pour sauce mixture into wok and stir 30 seconds until it thickens and turns glossy.

Step 12

Return kidney pieces to wok. Add crushed Sichuan peppercorns and scallions. Toss to coat, 30 seconds.

Step 13

Serve immediately over steamed rice while the pan is still sizzling.