Single Meal - Sugar Snap Pea Soy Sauce Pork Stomach Stir Fry (蜜豆炒豉油豬肚, Mat6 Dau6 Caau2 Si6 Jau4 Zyu1 Tou5)

The poaching liquid from the soy sauce pork stomach is used as the basis for the sauce for this stir fry dish. Pork stomach is one of my favorite parts of the pig to eat, but it has to be poached first using the Soy Sauce Pork Stomach (豉油豬肚, Si⁶ Jau⁴ Zyu¹ Tou⁵) recipe before being stir fried for this dish.

Enjoy!

Ingredients

½ lb.	250 g.	Soy sauce pork stomach (豉油豬肚, si6 jau4 zyu1 tou5), cut into 2-inch (5 cm.) pieces (previously prepared using the Soy Sauce Pork Stomach (豉油豬肚, Si6 Jau4 Zyu1 Tou5) recipe)
¾ lb.	375 g.	Sugar snap peas (蜜豆, mat6 dau6)
3	3	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
4 oz.	114 g.	One-half package Kimbo brand Shredded Spice Tofu (五香豆腐絲, ng5 hoeng1 dau6 fu6 si1) or equivalent, cut into 2-inch pieces
1 stalk	1 stalk	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), sliced thinly
2 cloves	2 cloves	Garlic (蒜, syun3), sliced thinly
		Oil for cooking

Sauce Ingredients

1 Tbs.	15 ml.	Soy sauce pork stomach poaching liquid
1 Tbs.	15 ml.	Soy sauce (豉油, si6 jau4)
½ Tbs.	7.5 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
1 Tbs.	15 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)
½ Tbs.	7.5 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Water

Equipment

14 in.

35.5 cm.

Wok or pan

Preparation Instructions (Day Before Cooking)

1. Prepare the pork stomach using the Soy Sauce Pork Stomach (豉油豬肚, Si⁶ Jau⁴ Zyu¹ Tou⁵) recipe. Put the cooked soy sauce pork stomach in a covered container in the refrigerator overnight.

Preparation Instructions (Day of Cooking)

1. Take the soy sauce pork stomach out of the refrigerator at least one hour before cooking. Cut the pork stomach into 2-inch (5 cm) pieces.
2. Pour boiling water over the 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. Cut the Shiitake mushrooms 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. Open the Kimbo brand Shredded Spice Tofu package, or equivalent, discard any liquid, and cut into 2-inch pieces. Only half the package is used in this recipe, so store the unused portion in the refrigerator for up to 2 days. The easiest method to cut the shredded tofu is to remove the shredded tofu from the package (it comes out as one single mass), cut the mass in half, and then cut the halves into 2-inch pieces.
4. Wash and remove the string from the sugar snap peas by grasping each snow pea in one hand and pulling the tip the length of the sugar snap pea with the other.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
7. Prepare and mix the sauce in a small bowl: add the soy sauce pork stomach poaching liquid, 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 the wok or pan over high heat before adding oil and then the pork stomach. Stir fry the pork stomach until brown. Transfer the browned pork stomach 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 stomach.
3. Reheat the wok over high heat before adding oil and then the shredded tofu. Stir fry the tofu and then transfer to the bowl with the pork stomach.
4. Reheat the wok over high heat before adding oil and then the sugar snap peas. Add some of the mushroom rehydration liquid to facilitate heat transfer and stir fry to brown the sugar snap 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 stomach back into the wok, and stir fry all the ingredients together.
5. Add the green onions and 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.