Pork in hot peanut sauce
Yield: 4 Servings
Ingredients:
- 3 tb Peanut oil
- 1/2 lb Pork butt
- 2 ea Cloves garlic; minced
- 1 tb Minced fresh ginger root
- 1/2 c Preserved radish
- 4 ea Sq. canned firm bean curd
- 2 ea Green onions
- 1 x -----------sauce------------
- 2 tb Crunchy peanut butter
- 1 tb Dark soy sauce
- 1 tb Cider vinegar
- 2 tb Sesame oil
- 2 ea Dried hot red chili peppers;
- 2 ts Sugar
- 1/3 c Stock
- 1/2 ts Msg (optional)
Instructions:
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" 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 1/2" 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.
