| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Main dish, Pork |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Peanut oil |
| 1/2 |
lb |
Pork butt |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Minced fresh ginger root |
| 1/2 |
c |
Preserved radish |
| 4 |
|
Sq. canned firm bean curd |
| 2 |
|
Green onions ———sauce———— |
| 2 |
tb |
Crunchy peanut butter |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Cider vinegar |
| 2 |
tb |
Sesame oil |
| 2 |
|
Dried hot red chili peppers; |
| 2 |
ts |
Sugar |
| 1/3 |
c |
Stock |
| 1/2 |
ts |
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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