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Measurements
      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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