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Title: Ma-Po's Pork Brains
Categories: Appetizers
Yield: 4 Servings
3 ea Pork Brains
2 tb Oil
4 oz Ground Pork
2 c Soup Stock
1 tb Cornstarch Paste
2 tb Chili Nam Yuey
1 t Ginger, minced
1/2 t Soy Sauce
1 t Shao Hsing Wine
1/2 t Sesame Oil
1 t Pepper, ground
1 t Spring Onion, minced
Cook pork brains in boiling water till done. Remove membrane and
tissue. Cut into long, thin slices. Heat oil in a wok. Stir-fry
ground pork with Chili Nam Yuey and minced ginger till the ground
pork turns crispy. Add stock, pork brains, soy sauce and wine. Simmer
over a low flame till there's almost no liquid. Add cornstarch paste
and remove from heat. Garnish with sesame oil, ground pepper and
minced spring onions. Enjoy! You can use beef brains instead of pork
brains. There is no mention of whether you should use ground beef or
pork if you use beef brains. From The Chinese Regional Cuisine
Series, Szechuan Cooking. Posted by James Lor.
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