Char Siu Pork Bun Filling

• 1 tablespoon sugar
• 1 pinch of salt
• 1 pinch of white pepper
• 1 tablespoon light (regular) soy sauce
• 2 teaspoons oyster sauce
• 1 tablespoon water
• 2 teaspoons canola oil
• 2 scallions (white and green parts), chopped
• 1/2 pound Char Siu Pork, homemade (page 224) or store-bought, diced
• 1 tablespoon Shaoxing rice wine or dry sherry
• 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

1. To make the flavoring sauce, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl.
2. Stir to dissolve the sugar and set aside.
3. Heat the oil in a medium skillet over medium heat.
4. Add the scallions, and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened.
5. Add the pork and combine well.
6. Add the flavoring sauce and cook, stirring frequently, for about 2 minutes, or until the pork is heated through.
7. Meanwhile, add the rice wine to the dissolved cornstarch.
8. When the pork is hot enough, add the wine and cornstarch mixture.
9. Cook for another 30 seconds, stirring constantly, until the mixture comes together into a mass that you can mound.
10. Transfer to a bowl and set aside to cool completely before using.
11. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
12. Return to room temperature before using.)

sugar, salt, white pepper, light, oyster sauce, water, canola oil, scallions, siu, rice wine, cornstarch

Taken from www.epicurious.com/recipes/food/views/char-siu-pork-bun-filling-379769 (may not work)