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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Number of Servings: 4 |
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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.
| 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) |
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