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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons peanut oil |
1/2 lb pork butt |
2 cloves garlic, minced |
1 tablespoon fresh gingerroot, minced |
1/2 cup preserved radish |
4 pieces bean curd (canned, firm) |
2 green onions |
2 tablespoons crunchy peanut butter |
1 tablespoon dark soy sauce |
1 tablespoon cider vinegar |
2 tablespoons sesame oil |
2 dried hot red chili peppers |
2 teaspoons sugar |
1/3 cup stock |
1/2 teaspoon msg (optional) |
Directions:
1. Soak radish in warm water for 45 minutes.
2. Cut pork into 1/2 cubes.
3. 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.
4. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2 cubes.
5. Cut green onions, including tops, into 2 lengths.
6. Sauce: In a cup, cream together peanut butter and soy sauce.
7. Slowly mix in remaining sauce ingredients.
8. Set aside.
9. Stir-frying: Add oil to hot wok.
10. When oil starts to smoke, add pork.
11. Stir-fry for about 1 minute.
12. Add garlic & ginger; stir-fry for another 30 seconds.
13. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
14. Skim off excess oil.
15. Add more stock if sauce thickens.
16. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
17. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.
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