INGREDIENTS

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.  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;  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1292
Calories From Fat: 964
Total Fat: 107.2g
Cholesterol: 222.4mg
Sodium: 997.8mg
Potassium: 1098.2mg
Carbohydrates: 18.1g
Fiber: 1.2g
Sugar: 10.9g
Protein: 62.5g