Combine and mix together all ◎ condiments. Remove the stem, seeds, and fiber from the bell pepper. Julienne the bell pepper and chikuwa in the same sizes. Slice off the hard stem of the shimeji mushrooms and shred.
Heat oil (not listed) in a pan. Sauté the shimeji mushrooms, chikuwa, bell pepper, and frozen corn in that order.
When that's cooked throughly, add ◎ condiments and stir everything up. Season with a little pepper.
Dish it up and serve.
[Bonus tip] This is also pretty tasty as filling for gyoza dumplings. You can make 10 gyoza dumplings if you use the whole amount with large-sized gyoza wrappers. A great way if you have leftover wrappers, or if you want to use up the leftover stir-fry to put in tomorrow's bento.
Story Behind this Recipe
I usually stock up on chikuwa because I love fish cakes so much. One day, I realized that the expiration dates were getting close. I wanted to use them up since I already had another bag in the freezer. This recipe is a new variation of the "Pork Stir Fry with Yuzu Pepper and Mayo" that I posted in the past.
The chikuwa I used were thin. You could also use king oyster mushrooms instead of shimeji. Make sure the heat is high throughout the process. I recommend adding freshly ground black pepper to finish. You could use sansho peppers instead, or add bonito flakes as an accent.