Recipe for Pork In Hot Peanut Sauce


3 tablespoon peanut oil
1/2 lb pork butt
2 each cloves garlic; minced
1 tablespoon minced fresh ginger root
1/2 cup preserved radish
4 each sq. canned firm bean curd
2 each green onions
2 tablespoon crunchy peanut butter
1 tablespoon dark soy sauce
1 tablespoon cider vinegar
2 tablespoon sesame oil
2 each dried hot red chili peppers
2 teaspoon sugar
1/3 cup stock
1/2 teaspoon msg (optional)


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.

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