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Name: Ma-Pos Pork Brains
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Cornstarch Paste; 1 ts Spring Onion, minced; 2 tb Vegetable oil; 1 ts Shao Hsing Wine; 1 ts Ginger, minced; 3 Pork Brains; 2 tb Chili Nam Yuey; 4 oz Ground pork; 1/2 ts Sesame oil; 2 c Soup Stock; 1/2 ts Soy sauce; 1 ts Pepper, ground

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INGREDIENTS

1 tb Cornstarch Paste
1 ts Spring Onion, minced
2 tb Vegetable oil
1 ts Shao Hsing Wine
1 ts Ginger, minced
3 Pork Brains
2 tb Chili Nam Yuey
4 oz Ground pork
1/2 ts Sesame oil
2 c Soup Stock
1/2 ts Soy sauce
1 ts Pepper, ground

Servings

INSTRUCTIONS

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 theres 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 4 Servings

Calories: 99
Calories from Fat: 73 (74%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.8g
Cholesterol 10.3mg		3 %
Sodium 19mg		1 %
Potassium 48.3mg		1 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.4g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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