Total Time
2hrs 16mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Soak radish in warm water for 45 minutes.
  2. Cut pork into 1/2" cubes.
  3. 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.
  4. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes.
  5. Cut green onions, including tops, into 2" lengths.
  6. Sauce: In a cup, cream together peanut butter and soy sauce.
  7. Slowly mix in remaining sauce ingredients.
  8. Set aside.
  9. Stir-frying: Add oil to hot wok.
  10. When oil starts to smoke, add pork.
  11. Stir-fry for about 1 minute.
  12. Add garlic & ginger; stir-fry for another 30 seconds.
  13. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
  14. Skim off excess oil.
  15. Add more stock if sauce thickens.
  16. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
  17. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.

Reviews

(1)
Most Helpful

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.

Catloverr2003 August 14, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a