May 2, 2014
Pork With Hot Peanut Sauce
Florence
- 3 tablespoons peanut oil
- 1/2 pound pork butt
- 2 cloves garlic -- minced
- 1 tablespoon fresh gingerroot -- minced
- 1/2 cup preserved radish
- 4 squares firm bean curd
- 2 green onions
- **SAUCE**
- 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 - this is totally optional for dietary reasons
Soak radish in warm water for 45 minutes.
Drain radish and cut in to 1/2" cubes.
Cut pork into 1/2" cubes
Drain & rinse canned bean curd; cut into 1/2" cubes
Cut green onions, including tops, in to 1/2 finger length size.
**SAUCE**
Cream together peanut butter and soy sauce.
Mix in remaining sauce ingredients.
Add oil to hot fry-pan or wok.
Add pork to hot oil.
Fry for approximately 1 minute.
Add garlic & ginger; stir-fry for another 30 seconds to 1 minute.
Transfer pork to saucepan; add peanut sauce; simmer for 15 minutes, adding onions in about 7 minutes in.
Remove excess oil.
Add more stock if sauce thickens
Steam radish and bean curd for approximately 15 minutes.
Top vegetables with pork and peanut sauce
Server warm.
Enjoy !
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