Pork With Hot Peanut Sauce

Recipe Ingredients

3 tablespoons	45ml	Peanut oil
1/2 lb	227g / 8oz	Pork butt
2		Garlic - minced
1 tablespoon	15ml	Fresh gingerroot - minced
1/2 cup	118ml	Preserved radish
4		Firm bean curd
2		Green onions
		Sauce
2 tablespoons	30ml	Crunchy peanut butter
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Cider vinegar
2 tablespoons	30ml	Sesame oil
2		Dried hot red chili peppers
2 teaspoons	10ml	Sugar
1/3 cup	78ml	Stock
1/2 teaspoon	2.5ml	Msg - (optional)

Recipe Instructions

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.

Source:
Ming Tsai - East Meets West Show

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