Pork in Hot Peanut Sauce
Yield
4 servingsPrep
60 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
peanut oil
|
|
| ½ | pound |
pork shoulder
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
ginger root
fresh, minced |
|
| ½ | 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 |
apple cider vinegar
|
|
| 2 | tablespoons |
sesame oil
|
|
| 2 | each |
hot chili peppers
red, dried |
*
|
| 2 | teaspoons |
sugar
|
|
| ⅓ | cup |
stock
|
|
| ½ | teaspoon |
monosodium glutamate
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
peanut oil
|
|
| 226.8 | g |
pork shoulder
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
ginger root
fresh, minced |
|
| 118 | ml |
preserved radish
|
* |
| 4 | each |
bean curd
squared canned, firm |
* |
| 2 | each |
scallions, spring or green onions
|
|
| Sauce | |||
| 3E+1 | ml |
peanut butter
crunchy |
|
| 15 | ml |
soy sauce, dark
|
|
| 15 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
sesame oil
|
|
| 2 | each |
hot chili peppers
red, dried |
*
|
| 1E+1 | ml |
sugar
|
|
| 79 | ml |
stock
|
|
| 2.5 | ml |
monosodium glutamate
optional |
*
|
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.
