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Filed Under Main DishPork Brains
Stir-fry Pork Brains

China China
Shared by: Minnie D.

3 whole Pork Brains
2 tablespoons Oil
4 ounces Ground pork
2 tablespoons Chili Nam Yuey
1 teaspoon minced Ginger
2 cups Soup stock
1/2 teaspoon Soy sauce
1 teaspoon Shao Hsing Wine
1 tablespoon Cornstarch Paste
1/2 teaspoon Sesame oil
1 teaspoon ground Pepper
1 teaspoon minced Spring Onion

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Stir Fry


10 Minutes


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30 Minutes



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You can substitute beef brains for pork brains. I found both to be delicious.
Minnie D., 10/11/2017
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Cook pork brains in boiling water for about 5 minutes. 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 until the ground pork turns crispy. Add stock, pork brains, soy sauce and wine. Simmer over a low flame until there is almost no liquid.

Add cornstarch paste and remove from heat. Garnish with a drizzle of sesame oil, a dash of ground pepper and minced spring onions.







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