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PORK IN HOT PEANUT SAUCE

Category:    Pork, Main dishes, Meats, Hot, Vegetables
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.
 

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