Yield: 1 servings
|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 tablespoons||Crunchy peanut butter|
|1 tablespoon||Dark soy sauce|
|1 tablespoon||Cider vinegar|
|2 tablespoons||Sesame oil|
|2||Dried hot red chili peppers|
|½ teaspoon||Msg; (optional)|
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
Converted by MM_Buster v2.0n.