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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD>       Title: Baby Beef Liver & Onions   
      
    BC> Oh no, those cute baby beefs!   
      
   If we spared our grub based on cuteness we'd never eat many of our staple   
   foods .... no lamb chops, no venison, no ....   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Aji Namul (Baby Eggplant)   
    BC>  Categories: Vegetables, Side dish, Korean   
    BC>       Yield: 6 Servings   
      
    BC>       4 sm Eggplants   
    BC>       4 c  Salted water   
    BC>       1 tb Soy sauce   
    BC>       1 ts Sesame oil   
    BC>       1 ts Sesame seeds   
    BC>       1 cl Garlic; crushed   
    BC>     1/8 ts Pepper   
    BC>     1/4 ts Sugar   
    BC>       2 tb Chinese chives or   
    BC>            - green onions; chopped   
      
   Chinese chivesis also known as garlic chives.   
      
   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Chinese Chives & Eggs Stir Fry   
    Categories: Eggs, Vegetables, Wine   
         Yield: 2 servings   
      
         5 lg Eggs   
       1/8 ts Sugar   
       1/2 ts Salt   
         1 ts Shaoxing wine   
       1/4 ts Ground white pepper   
       1/4 ts Sesame oil   
         4 ts Water   
         2 c  Chinese chives/garlic chives   
              - chopped   
         4 tb Vegetable oil   
     1 1/4 ts Cornstarch   
         1 tb Water   
      
     Crack the eggs into a large bowl, and add the sugar,   
     salt, Shaoxing wine, white pepper, sesame oil and water.   
     Beat the eggs for a good 30 seconds until you see a   
     layer of small bubbles floating on the surface of the   
     beaten eggs. Make the cornstarch slurry by dissolving   
     the cornstarch in 1 tablespoon of water. Add the   
     cornstarch slurry and mix in the chives until combined.   
     Now you are ready to cook.   
      
     Heat a wok until it just starts to smoke, and then turn   
     the heat down to medium low. Wait 10 seconds, and then   
     add the oil. Coat the wok with oil using your spatula to   
     swirl it around. The oil should be hot but not smoking   
     when you add the egg mixture.   
      
     Once you pour the eggs into the wok, flip and stir them   
     slowly with a spatula, being careful not to let the eggs   
     brown or firm up too much. Once the eggs are just   
     cooked, they’re ready. Serve!   
      
     RECIPE FROM: https://thewoksoflife.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Garlic makes it good.   
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