Char Siu Pork and Mushroom Filling

• 1/2 teaspoon sugar
• 2 pinches of Chinese five-spice powder (optional)
• 1 pinch of white pepper
• 1 1/2 teaspoons cornstarch
• 2 teaspoons oyster sauce
• 1/2 teaspoon light (regular) soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon Shaoxing rice wine or dry sherry
• 1 tablespoon water
• 2 teaspoons canola oil
• 2 teaspoons finely chopped dried shrimp
• 1 scallion (white and green parts), finely chopped
• 1/4 pound Char Siu Pork, homemade (page 224) or store-bought, diced
• 2 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/4 cup)

1. To make the seasoning sauce, in a small bowl, combine the sugar, five-spice powder, white pepper, cornstarch, oyster sauce, soy sauce, sesame oil, rice wine, and water, stirring to dissolve the cornstarch.
2. Set the sauce aside.
3. Heat the canola oil in a medium skillet over medium-high heat and add the dried shrimp and scallion.
4. Cook for about 20 seconds, or until the scallion has just softened.
5. Add the pork and mushrooms, and cook for about 1 minute, stirring frequently, to heat through.
6. Give the seasoning sauce a stir and add to the skillet.
7. Cook for another 30 seconds, or until the mixture has cohered.
8. Transfer to a plate or small bowl and set aside to cool completely before using.
9. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
10. Return to room temperature before using.)

sugar, white pepper, cornstarch, oyster sauce, light, sesame oil, rice wine, water, canola oil, shrimp, scallion, siu, shiitake mushrooms

Taken from www.epicurious.com/recipes/food/views/char-siu-pork-and-mushroom-filling-379797 (may not work)