Pork In Hot Peanut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Main dish, Pork | 4 | Servings |
INGREDIENTS
| 3 | T | Peanut oil |
| 1/2 | lb | Pork butt |
| 2 | Cloves garlic, minced | |
| 1 | T | Minced fresh ginger root |
| 1/2 | c | Preserved radish |
| 4 | Sq. canned firm bean curd | |
| 2 | Green onions | |
| sauce | ||
| 2 | T | Crunchy peanut butter |
| 1 | T | Dark soy sauce |
| 1 | T | Cider vinegar |
| 2 | T | Sesame oil |
| 2 | Dried hot red chili peppers | |
| 2 | t | Sugar |
| 1/3 | c | Stock |
| 1/2 | t | Msg, optional |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 241
Total Fat: 26.8g
Cholesterol: 55.6mg
Sodium: 249.4mg
Potassium: 274.6mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.7g
Protein: 15.6g