Yield: 4 servings
|3 eaches||Pork Brains|
|4 ounces||Ground Pork|
|2 cups||Soup Stock|
|1 tablespoon||Cornstarch Paste|
|2 tablespoons||Chili Nam Yuey|
|1 teaspoon||Ginger, minced|
|½ teaspoon||Soy Sauce|
|1 teaspoon||Shao Hsing Wine|
|½ teaspoon||Sesame Oil|
|1 teaspoon||Pepper, ground|
|1 teaspoon||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.