Title: Pork in Hot Peanut Sauce
Categories: Meat Entree Vegetable
Yield: 4 Servings
| 3 | tb | Peanut Oil |
| 1/2 | lb | Pork Butt |
| 2 | | Cloves Garlic; minced |
| 1 | tb | Minced Fresh Ginger Root |
| 1/2 | c | Preserved Radish |
| 4 | | Sq. Canned Firm Bean Curd |
| 2 | | Green onions |
| SAUCE |
| 2 | tb | Crunchy Peanut Butter |
| 1 | tb | Dark Soy Sauce |
| 1 | tb | Cider Vinegar |
| 2 | tb | Sesame Oil |
| 2 | | Dried Hot Red Chili Peppers; |
| 2 | ts | Sugar |
| 1/3 | c | Stock |
| 1/2 | ts | MSG (optional) |
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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.