Recipe: Chinese Pork Kidney

`INGREDIENTS:`
1 pound pork kidneys, cleaned of fat	1/2 cup yellow onions	1/2 cup zucchini
1/2 cup celery	1/2 cup carrots	1 about 1/3-pound pork steak
peanut oil	2 cloves garlic, sliced thin	1/2 teaspoon fresh-grated ginger
2 tablespoons dry sherry	2 tablespoons light soy sauce	1/2 tablespoon cornstarch in 3 tablespoons water
brown sugar (optional)	hot pepper sauce (optional)

`1`	Cut the pork kidneys into very thin slices, and score them in a crisscross manner on one side. SLice up the celery, carrosts, yellow onions, and zucchini to make 1/2 cup. Cut the pork steak into bitesize pieces.
`2`	Cook the pork steak in a hot pan or wok with peanut oil for a few minutes. Remove. Add the garlic and 2 tablespoons peanut oil to the pan. Add the celery, carrots, onions, and zucchini in that order, and cook for 2 minutes after each addition. Add the kidney and the pork, and stir-fry for 5 minutes more. Make a sauce of ginger, dry sherry, soy sauce, and a little cornstarch and water. You may wish to add a pinch of brown sugar or even some hot pepper sauce. Add the sauce, and cook until it thickens, about 2 minutes.