On Mon, 21 Feb 2005 13:10:00 GMT, Dog3 <uhoh@ajfl> wrote:
[snip]
>
> Now my next question. Has anyone made a stir fry from smoked pork butt? I'm
> having a luncheon next week for a charity I support. I'd like to do a lunch
> type of stir fry. The pork is cooked. I'd like to use it in an Asian type
> dish. A stir fry is my first choice. I can use my wok and still enjoy the
> guests. The luncheon is no big deal. We are just planning for a big benefit
> so it does not have to be perfect. I have never used smoked anything in
> Asian cooking. I've always used fresh. TIA!
>
> Michael

I have. We had a surplus of pulled pork once, and got tired of
eating it on sandwiches. The meat hadn't been sauced or anything, and the
spices didn't interfere too much with the other flavors since they were mostly
on the outside of the meat.

What I did was to use it in a noodle stir-fry dish, though, not one
that was meat/vegetables served over rice... minced garlic, chopped cabbage,
and rice noodles with the usual flavorings of sesame oil, soy sauce, and
oyster sauce. Oh, and chopped scallions, too. It was excellent, and lent a
particularly nice smoke flavor to the noodles. I prefer pork in these dishes
anyway (chinese bbq pork especially) and this was a great change of pace.
I'll definitely repeat it if I can convince Erik to fire up the K again.

Ariane