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