Pork in Hot Peanut Sauce
3 Tbsp. Peanut Oil
1/2 lb. Pork Butt
2 ea. Cloves Garlic; minced
1 Tbsp. Minced Fresh Ginger Root
1/2 cup Preserved Radish
4 ea. Sq. Canned Firm Bean Curd
2 ea. Green onions |
Sauce:
2 Tbsp. Crunchy Peanut Butter
1 Tbsp. Dark Soy Sauce
1 Tbsp. Cider Vinegar
2 Tbsp. Sesame Oil
2 ea. Dried Hot Red Chili Peppers
2 tsp. Sugar
1/3 cup Stock
1/2 tsp. 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.
(4 servings)
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