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     Re: National Beef Month - 4   
     By: Dave Drum to Ben Collver on Wed May 21 2025 02:36:39   
      
   DD> If we spared our grub based on cuteness we'd never eat many of our   
   DD> staple foods .... no lamb chops, no venison, no ...   
      
   Oh no, not Bambi too!   
      
   DD> Chinese chives is also known as garlic chives.   
      
   https://en.wikipedia.org/wiki/Allium_tuberosum   
      
   I have seen them for sale in the Asian market.   
   I imagine one could substitute garlic scapes.   
      
   DD>       Title: Chinese Chives & Eggs Stir Fry   
      
   Nice recipe, thanks!   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chinese Chives With Fly Heads   
    Categories: Pork, Taiwanese   
         Yield: 1 Batch   
      
         1 lb Pork; minced   
         2 tb Chinese black bean   
         5 oz Chinese chives; preferably   
              - the ones with flowers   
         2 tb Fresh Thai chili; seeded and   
              - chopped   
         2 tb Soy sauce; +2 tb   
         2 tb Cooking wine   
         1 ts Sugar   
       1/3 ts Sesame oil   
         1 cl Garlic; minced   
         2 sl Ginger; minced   
         1    Scallion; minced   
      
     Soak the black beans 2 tb of water for 5 minutes. Raise and drain.   
      
     Chop the Chinese chives into tiny pieces. Marinate the pork with 2 ts   
     of soy sauce and 1 tb of cooking wine.   
      
     Pre-cook the pork. This is a key step to determine if you can achieve   
     that restaurant quality at home. You will need a cookware that can   
     heat up to high temperature and has good heat retention. I use a cast   
     iron wok.   
      
     Over high heat, heat up the wok until you see continuous smoke. Add 1   
     tb of oil and add 1/3rd of minced pork. Quickly spread out the pork   
     to ensure you get a quick and nice sear to lock in the juice, about   
     1-1/2 minutes. Set the pork aside and repeat this for the rest of the   
     pork. If you see a good amount of liquid coming out of your pork that   
     means your cookware is not hot enough.   
      
     Alternative you can deep fry the pork over low-medium heat. I suspect   
     that's what the restaurants do.   
      
     Over high heat, stir fry the black bean, minced garlic and ginger in   
           1 tb of oil.   
      
     Add pre-cooked pork and chopped chives. Mix rest of soy sauce, cooking   
     wine, and sugar. Cook for about 2 minutes. Add salt if necessary. Add   
     a few drops of sesame oil at the end. Before serving sprinkle some   
     chopped scallion.   
      
     Recipe by Yi Reservation   
      
     Recipe FROM:    
      
   MMMMM   
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