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 Skin the kidney and slice it
in half. Cut out the white and
dark-red parts and cut into 1/8
-inch thin slices. Slice the liver
and filet into pieces the same
size as the kidney and mix well
with the dry cornstarch. Set aside.
- Mix the soy sauce, rice wine,
vinegar, dissolved cornstarch,
stock, and MSG into a sauce. Set
aside.
- Heat the oil in a wok to 400oF
(205oC), or until a
piece of scallion green or ginger
browns quickly when tossed into
the oil and a haze appears above
the surface. Add the meats and
stir-fry for 1 to 2 minutes. Remove
and drain. Pour the oil out of
the wok, leaving only enough to
cover the bottom. Reheat and add
the scallions and ginger. Stir-fry
until fragrant and add the meat
slices. Then stir the sauce and
add to the wok. Stir-fry about
1 minute, or until the sauce thickens.
Remove and serve.
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