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One of the simplest dishes I know of, but a firm favourite which, for some reason, I haven't made in a while.

Kidney (porcine in this case, although any will be fine), mushrooms (again, any) and yellow Chinese chives*. Stir fried with a chilli (from the balcony)  and anointed with a little Shaoxing wine and a tiny amount of soy sauce.

Served with rice.

(The lack of clarity in the picture is caused by me catching it through a cloud of steam. My kitchen is very cold and the food was very hot. And I was in a hurry to take the picture then eat dinner before it froze!)

*Yellow Chinese chives - 韭黄  jiǔ huáng - (sometimes called "hothouse chives") are regular Chinese chives which are grown in the dark so they do not turn green. They taste more subtle than the green ones, but have a noticeably stronger aroma. I bought them this morning in the local market and had them in a closed bag. When I went into the local store to pick up a beer or six, the woman behind the counter said "Oh! You bought yellow chives. My favourite." She couldn't see them; just smell them.

One of the simplest dishes I know how of, but a firm favourite which, for some reason, I haven't made in a while.

Kidney (porcine), mushrooms and yellow Chinese chives*. Stir fried with a chilli (from the balcony)  and anointed with a little Shaoxing wine and a tiny amount of soy sauce.

Served with rice.

{The lack of clarity in the picture is caused by me catching it through a cloud of steam. My kitchen is very cold and the food was very hot. And I was in a hurry to take the picture then eat dinner before it froze!}

*Yellow Chinese chives - 韭黄  jiǔ huáng - (sometimes called "hothouse chives") are regular Chinese chives which are grown in the dark so they do not turn green. They taste more subtle than the green ones, but have a noticeably stronger aroma. I bought them this morning in the local market and had them in a closed bag. When I went into the local store to pick up a beer or six, the woman behind the counter said "Oh! You bought yellow chives. My favourite." She couldn't see them; just smell them.

One of the simplest dishes I know how of, but a firm favourite which, for some reason, I haven't made in a while.

Kidney (porcine), mushrooms and yellow Chinese chives*. Stir fried with a chilli (from the balcony)  and anointed with a little Shaoxing wine and a tiny amount of soy sauce.

Served with rice.

*Yellow Chinese chives - 韭黄  jiǔ huáng - (sometimes called "hothouse chives") are regular Chinese chives which are grown in the dark so they do not turn green. They taste more subtle than the green ones, but have a noticeably stronger aroma. I bought them this morning in the local market and had them in a closed bag. When I went into the local store to pick up a beer or six, the woman behind the counter said "Oh! You bought yellow chives. My favourite." She couldn't see them; just smell them.