Name: Pork with Hot Peanut Sauce
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 Sqares firm bean curd; 2 Green onions; 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)

Did God really forsake Jesus Christ upon the cross? Then from the desertion of Christ singular consolation springs up to the people of God… (1) Christ’s desertion is preventive of your final desertion. Because He was forsaken for a time you shall not be forsaken forever. For He was forsaken for you… (2)…Though God deserted Christ, yet at the same time He powerfully supported Him. His omnipotent arms were under Him, though His pleased face was hid from Him. He had not indeed His smiles, but He had His supportations. So Christian, just so shall it be with thee. Thy God may turn away His face, He will not pluck away His arm.

John Flavel

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Satay	1	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		Sqares firm bean curd
2		Green onions
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

SAUCE
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.
Per serving: 842 Calories (kcal); 84g Total Fat; (86% calories from fat);
9g Protein; 20g Carbohydrate; 0mg Cholesterol; 463mg Sodium Food Exchanges:
1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; 1/2 Other
Carbohydrates
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