Prep 0 mins
Cook 0 mins
- 3 tablespoons peanut oil
- 1⁄2 lb pork butt
- 2 cloves garlic, minced
- 1 tablespoon fresh gingerroot, Minced
- 1⁄2 cup preserved radish
- 4 pieces bean curd (Canned, Firm)
- 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
- 1⁄3 cup stock
- 1⁄2 teaspoon msg (optional)
- Soak radish in warm water for 45 minutes.
- Cut pork into 1/2" cubes.
- Drain & 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 & 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 & 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 &amp; 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.
This was delicious and quick. I actually only made the sauce and cut pork chops into thin strips and stir fried them, and served the meat and sauce on rice. But it was very satisfying. I served it with sesame roasted asparagus from another user on this site.