Try this Ma-Pos Pork Brains recipe, or contribute your own.Suggest a better description
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 99
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.