Similar to the explosive kidney flowers, this version focuses on the pairing with garlic. The scored kidney slices are quickly passed through oil to form the “flowers” and then stir-fried with a large amount of sliced garlic, scallions, and perhaps black fungus. The sauce is simple, often just soy sauce, vinegar, and sugar. The pungent, aromatic flavor of the garlic complements the clean taste of the kidney perfectly. The quick cooking ensures the garlic retains some bite and the kidney remains tender. It’s a flavorful and quick-cooking dish that is very popular in home kitchens and restaurants alike.
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