Brandy Hoisin.  Heat the oil in a skillet over high heat.  Add the garlic and sauté until it is just golden, but not brown (about 2 minutes).  Add the hoisin sauce and sesame oil and bring to a boil, stirring constantly.  Reduce the heat to medium and add the brandy and vinegar.  Cook for 5 minutes, stirring constantly to keep the sauce from sticking to the pan.  Add the stock and reduce the heat to low.  Cook until the sauce begins to thicken, stirring occasionally (about 15 minutes).  Refrigerate the leftovers in an air-tight container.

​

Shredded Pork.  Put the pork in the freezer for 15 minutes.  The semi-frozen meat is easier to slice and julienne.  Slice into 1/8 inch strips.  Combine the pork and other Pork Bowl ingredients in a bowl and toss until the meat is well coated.  Marinate for at least 15 minutes.  Set up the Ginger bowl, Pepper Bowl, Hoisin Bowl, Root Bowl, Stock Bowl and Tarragon Bowl.  Heat the corn oil in a wok over high heat.  Add the Pork Bowl and Ginger Bowl to the wok and stir-fry for 2 minutes.  Add the Pepper Bowl to the wok and stir-fry for 1 minute.  Add the Hoisin Bowl and stir-fry for 2 minutes.  Add the Root Bowl and stir for 30 seconds.  Add the Stock Bowl and stir for 2 to 3 minutes.  Remove the wok from the heat and pour in the Tarragon Bowl.  Toss to mix and serve.

Our comments:  The goal here was to emulate the Mongolian Beef you order at a good Chinese restaurant.  We didn't really succeed, but it was a heck of a good miss.  This dish is perfect with fried rice and the Brandy Hoisin is so good it will become your own "house hoisin sauce" from now on.  We are gambling it will keep indefinitely in the refrigerator.