Pork in hot peanut sauce
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Pork in hot peanut sauce
  Pork    Peanut    Sauces  
Last updated 6/12/2012 12:44:05 AM. Recipe ID 3396. Report a problem with this recipe.
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      Title: Pork in hot peanut sauce
 Categories: Pork, Meats
      Yield: 4 Servings
 
      3 tb Peanut oil
    1/2 lb Pork butt
      2 ea Cloves garlic, minced
      1 tb Minced fresh ginger root
    1/2 c  Preserved radish
      4 ea Sq. canned firm bean curd
      2 ea Green onions
      1 ea SAUCE:
      2 tb Crunchy peanut butter
      1 tb Dark soy sauce
      1 tb Cider vinegar
      2 tb Sesame oil
      2 ea Minced dried hot red chilis
      2 ts Sugar
    1/3 c  Stock
    1/2 ts MSG (opt)
 
  Preparation:  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. Serves 4 ~---
 




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Recipe ID 3396 (Apr 03, 2005)

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