Ma-Po's Pork Brains

• 3 each pork brains
• 2 tablespoons vegetable oil
• 4 ounces ground pork
• 2 cups stock
• 1 tablespoon cornstarch mix with water to form a paste
• 2 tablespoons chili nam yuey
• 1 teaspoon ginger minced
• 1/2 teaspoon soy sauce, tamari
• 1 teaspoon chinese (xiao xiang) wine
• 1/2 teaspoon sesame oil
• 1 teaspoon black pepper ground
• 1 teaspoon scallions, spring or green onions minced

1. Cook pork brains in boiling water until done.
2. Remove membrane and tissue.
3. Cut into long, thin slices.
4. Heat oil in a wok.
5. Stir-fry ground pork with Chili Nam Yuey and minced ginger until the ground pork turns crispy.
6. Add stock, pork brains, soy sauce and wine.
7. Simmer over a low flame until there's almost no liquid.
8. Add cornstarch paste and remove from heat.
9. Garnish with sesame oil, ground pepper and minced spring onions.

pork brains, vegetable oil, ground pork, stock, cornstarch, chili nam yuey, ginger, soy sauce, chinese, sesame oil, black pepper, scallions

Taken from recipeland.com/recipe/v/ma-pos-pork-brains-42100 (may not work)