Pork in Hot Peanut Sauce

Directions

Soak radish in warm water for 45 minutes.

Cut pork into ½ inch cubes.

Drain and rinse canned bean curd; cut into ½ inch 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 ½ inch 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.