Pork in Hot Peanut Sauce

---------- Recipe via Meal-Master (tm) v8.01

Title: Pork in Hot Peanut Sauce
Categories: Pork/ham, Sauces, Oriental
Yield: 4 servings

3 tb Peanut Oil 1/2 c Preserved Radish
1/2 lb Pork Butt 4 ea Sq. Canned Firm Bean Curd
2 ea Cloves Garlic; minced 2 ea Green onions
1 tb Minced Fresh Ginger Root

-----------------------------------SAUCE-----------------------------------
2 tb Crunchy Peanut Butter 2 ea Dried Hot Red Chili
Peppers;
1 tb Dark Soy Sauce 2 ts Sugar
1 tb Cider Vinegar 1/3 c Stock
2 tb Sesame Oil 1/2 ts 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.

-----