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.