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In a small bowl combine the pork lightly with 1 tsp. of the vinegar, 1 tsp. sesame oil, and 1 tsp. soy sauce and let the mix stand for 20 min. In a bowl let the bean threads soak in hot water to cover for 15 min, drain them, and cut them into 3-inch lengths. Heat a wok or possibly heavy skillet over high heat till it is warm, add in the vegetable oil, and heat till it is warm. Add in the garlic and gingerroot and stir-fry the mix for 5 seconds. Add in the pork mix and stir-fry it, breaking up the lumps, till it is no longer pink. Add in the scallions and the chili paste and stir-fry the mix for 10 seconds. Add in the bean threads, combine the mix well, and add in the stock, the Scotch, remaining 2 tsp. vinegar, remaining soy sauce, and salt and pepper to taste. Bring the liquid to a boil, simmer the mix, covered, for 5 min, and drizzle it with the remaining 1 tsp. sesame oil. Yield: 4 servings
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Premium five spice — char siu, roast duck, braised pork belly
Transparent mung bean noodles — japchae, Thai salad, hot pot
Chinese BBQ pork sauce — marinate, roast, instant char siu at home
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Premium five spice — char siu, roast duck, braised pork belly
Transparent mung bean noodles — japchae, Thai salad, hot pot
Chinese BBQ pork sauce — marinate, roast, instant char siu at home
Chinese home comfort food — dumplings, noodles, stir-fries, family
Adjustable stand — hold cookbook or tablet at eye level while cooking