Pork in Hot Peanut Sauce

1 hours Prep: 60 minutes Cook: 35 minutes

735 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	peanut oil
1/2	pound	pork shoulder butt
2	cloves	garlic	peeled and minced
1	tablespoon	ginger root	fresh, minced
1/2	cup	preserved radish
4	each	bean curd	squared canned, firm
2	each	scallions, spring or green onions

Sauce
2	tablespoons	peanut butter	crunchy
1	tablespoon	soy sauce, dark
1	tablespoon	cider vinegar
2	tablespoons	sesame oil
2	each	hot chili peppers	red, dried
2	teaspoons	sugar
1/3	cup	stock
1/2	teaspoon	monosodium glutamate	optional

Directions

Soak radish in warm water for 45 minutes.

Cut pork into 1/2" cubes.

Drain and 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 and 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 and ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat and 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 and peanut sauce.

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Nutrition Facts

Serving Size 133g

Amount per Serving

Calories 735 62% of calories from fat

	% Daily Value*
Total Fat 51.0g	78%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 52mg	17%
Sodium 443mg	18%
Total Carbohydrate 24.0g	8%
Dietary Fiber 1.0g	5%
Sugars 8.0g
Protein 48.0g	96%