Pork in hot peanut sauce

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Peanut Oil
½ pounds Pork Butt
2 eaches Cloves Garlic; minced
1 tablespoon Minced Fresh Ginger Root
2 tablespoons Crunchy Peanut Butter
1 tablespoon Dark Soy Sauce
1 tablespoon Cider Vinegar
2 tablespoons Sesame Oil
½ cup Preserved Radish
4 eaches Sq. Canned Firm Bean Curd
2 eaches Green onions
2 eaches Dried Hot Red Chili Peppers;
2 teaspoons Sugar
⅓ cup Stock
½ teaspoon MSG (optional)

Directions

SAUCE

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ Soak radish in warm water for 45 minutes. Cut pork into ½" cubes. Drain & rinse canned bean curd; cut into ½" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into ½" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens.

Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.

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