Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.
Pork With Hot Peanut Sauce
Yield: 1 servings
Ingredients and directions for this recipe
3 tb Peanut oil
1/2 lb Pork butt
2 Cloves garlic; minced
1 tb Minced fresh ginger root
1/2 c Preserved radish
4 Sqares firm bean curd
2 Green onions
-SAUCE-
2 tb Crunchy peanut butter
1 tb Dark soy sauce
1 tb Cider vinegar
2 tb Sesame oil
2 Dried hot red chili peppers
2 ts Sugar
1/3 c Stock
1/2 ts 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 & 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:
1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; 1/2 Other
Carbohydrates
See also:
Previous recipe Pork With Guava Sauce
Next recipe Pork With Jack Daniels Apple Butter
Or try one of these recipes:
Lemon Lady Finger Cake (elegant But Easy)
Sweet And Sour Meatloaf