Pork In Hot Peanut Sauce

* Exported from MasterCook *

PORK IN HOT PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 T Peanut oil
1/2 lb Pork butt
2 ea Cloves garlic -- minced
1 T Minced fresh ginger root
1/2 c Preserved radish
4 ea Sq. canned firm bean curd
2 ea Green onions
1 x -----------sauce------------
2 T Crunchy peanut butter
1 T Dark soy sauce
1 T Cider vinegar
2 T Sesame oil
2 ea Dried hot red chili peppers
2 t Sugar
1/3 c Stock
1/2 t 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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