Pork with hot peanut sauce

Yield: 1 servings

Measure Ingredient
3 tablespoons Peanut oil
½ pounds Pork butt
2 Cloves garlic; minced
1 tablespoon Minced fresh ginger root
½ cup Preserved radish
4 Sqares firm bean curd
2 Green onions
2 tablespoons Crunchy peanut butter
1 tablespoon Dark soy sauce
1 tablespoon Cider vinegar
2 tablespoons Sesame oil
2 Dried hot red chili peppers
2 teaspoons Sugar
⅓ cup Stock
½ teaspoon Msg; (optional)

SAUCE

Soak radish in warm water for 45 minutes. Cut pork into ½" cubes. Drain & rinse canned bean curd; cut into ½" 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 ½" 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.

Per serving: 842 Calories (kcal); 84g Total Fat; (86% calories from fat); 9g Protein; 20g Carbohydrate; 0mg Cholesterol; 463mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; ½ Other Carbohydrates

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