Chinese-Takeout Skewers

Directions

1. 1
   Special equipment: Eight 8-inch skewers
2. 2
   Whisk together the ginger, garlic, soy sauce, vermouth, vinegar, sesame oil and sugar in a measuring cup.
3. 3
   Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting sauce aside.
4. 4
   For the kebabs: Toss the remaining marinade with the pork in a medium bowl, cover and chill in the refrigerator for 30 minutes.
5. 5
   Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
6. 6
   Prepare a grill for medium-high heat.
7. 7
   Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer registers 140 degrees F, 7 to 8 minutes per side.
8. 8
   Brush the skewers with the mop, and continue grilling until the marinade caramelizes, about 1 minute.