Mesquite Grilled Korean-Style Spicy Pork (돼지불고기, Daeji Bulgogi) Stir Fry

This recipe uses the pork prepared using the Mesquite Grilled Korean-Style Spicy Pork (돼지불고기, Daeji Bulgogi) recipe. I used the pork much like I would Cantonese barbeque pork in a stir fry dish. The pork is, of course, spicier than Cantonese barbeque pork, and the dish itself is even spicier with the addition of whole Japanese chilies.

Enjoy!

Ingredients

1 lb.	500 g.	Mesquite Grilled Korean-Style Spicy Pork (돼지불고기, Daeji Bulgogi), cut into 2-inch (5 cm.) pieces
1 lb.	500 g.	Snow peas (荷蘭豆, ho4 laan4 dau6)
12	12	Small dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated
8	8	Whole dried Japanese chilies (日本指天椒, jat6 bun2 zi2 tin1 ziu1)
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

Sauce Ingredients

2 Tbs.	30 ml.	Asian Taste brand Chinkiang Vinegar (镇江香醋, zan3 gong1 hoeng1 cou3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

Preparation Instructions

Asian Taste Brand Chinkiang Vinegar
(镇江香醋, zan3 gong1 hoeng1 cou3)

1. Use the pork previously prepared using the Mesquite Grilled Korean-Style Spicy Pork (돼지불고기, Daeji Bulgogi) recipe, cut into 2-inch (5 cm.) pieces.
2. Pour boiling water over the small dried whole Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour. Remove the Shiitake mushrooms from the rehydration liquid and remove the stems. If small Shiitake mushrooms are not available, use regular sized Shiitake mushrooms cut into ½-inch (15 mm.) pieces. Reserve the rehydration liquid for later use in the cooking process. If you need to rehydrate the Shiitake mushrooms quickly, use the method described here: Technique: How to Quickly Rehydrate Dried Shiitake Mushrooms (冬菇, Dung¹ Gu¹).
3. Wash and remove the string from the snow peas by grasping each snow pea in one hand and pulling the tip the length of the snow pea with the other.
4. Remove the stems from the dried whole Japanese chilies.
5. Crush the ginger and garlic in a garlic press, and put into the bowl.
6. Wash and cut the green onions into ½-inch (15 mm.) pieces.
7. Prepare and mix the sauce in a small bowl: add the Asian Taste brand Chinkiang Vinegar or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the pork pieces to the wok and quickly stir fry to warm up (the pork is already cooked). You may have to cook the pork in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the pork to a bowl.
2. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then transfer to the bowl with the pork.
3. Reheat the wok over high heat before adding oil and then the whole Japanese chilies. Quickly stir fry to brown the chilies before adding the snow peas to the wok. Stir fry to brown the snow peas. Add the bowl with the ginger and garlic mixture to the wok, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Add the contents of the bowl with the pork back into the wok, and stir fry all the ingredients together.
4. Add the green onions and the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some of the mushroom rehydration liquid to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish, and serve with Clay Pot Rice (煲仔飯, Bou¹ Zai² Faan⁶) or steamed rice.