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:
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.
Servings: 4
Time preparation: 0 min.
Time total: 136 min.