Ingredients :-
2 nos pig's kidney
100g basil leaves
50g shredded ginger
1 tablespoon sesame oil
50ml ginger wine
Seasoning :-
½ tablespoon light soy sauce
½ teaspoon pepper
1. Halved and clean the pig's kidney, remove the membrane, score a criss-cross pattern on the surface. Next, soak in the salted water for 30 minutes, rinse under running cool water. Then blanch in boiling water. Remove, drain well and keep aside.
2. Heat up 1 tablespoon sesame oil in the hot wok, sauté shredded ginger over a low heat until golden in colour. Add in pig's kidney and seasoning, stir-fry briskly until aromatic.
3. Add in basil leaves and ginger wine, stir-fry over high heat until well combined. Dish up, serve hot.
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