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4 servings
suggest servings
| 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 |
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.
| % 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% |
| Vitamin A | 3% | Vitamin C | 5% | |
| Calcium | 46% | Iron | 78% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.
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