| 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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