Title: Ma-Po's Pork Brains
Categories: Appetizer
Yield: 4 Servings
| 3 | | Pork Brains |
| 2 | tb | Oil |
| 4 | oz | Ground Pork |
| 2 | c | Soup Stock |
| 1 | tb | Cornstarch Paste |
| 2 | tb | Chili Nam Yuey |
| 1 | ts | Ginger, minced |
| 1/2 | ts | Soy Sauce |
| 1 | ts | Shao Hsing Wine |
| 1/2 | ts | Sesame Oil |
| 1 | ts | Pepper, ground |
| 1 | ts | 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.