1. Cut pork kidneys in half and devein, then cut in 1/4-inch slices.
Parboil 10 minutes, then cool under cold running water. Drain well.
2. Stem snow peas. Slice celery stalks in 1/4-inch sections. Dice dried onions in 1/2-inch cubes. Shred ginger root.
3. In one cup, combine soy sauce, sherry and sugar. In another, blend cornstarch and cold water to a paste.
4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add kidneys and stir-fry to coat with oil (about 1/2 minute).
5. Add celery and onions. Stir-fry 1-1/2 minutes more.
6. Add soy-sherry mixture. Stir-fry another minute.
7. Stir in and heat stock quickly; then cook, covered, 1 minute over medium heat. Add snow peas and cook, covered, 1 minute more.
8. Stir in cornstarch paste to thicken. Serve at once.
VARIATION: For the sherry, substitute either gin or bourbon.
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