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Ingredients:
3 Tablespoon(s) peanut oil 1/2 c preserved radish
1/2 Pound(s) pork butt 4 ea sq. canned firm bean curd
2 cloves garlic; minced 2 ea green onions
1 Tablespoon(s) minced fresh ginger root
2 Tablespoon(s) crunchy peanut butter 2 ea dried hot red chili peppers;
1 Tablespoon(s) dark soy sauce 2 ts sugar
1 Tablespoon(s) cider vinegar 1/3 c stock
2 Tablespoon(s) sesame oil 1/2 ts msg (optional)
Directions: +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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.
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